Chicken, asparagus and mushrooms in tomato sauce 芦笋蘑菇拌鸡

Ingredients
Asparagus – trimmed, cut on the diagonal into 2 inch lengths
Roasted/grilled chicken fillet – cut in strips
Button mushroom – washed and sliced
Chucky pasta tomato sauce – 4 tbs
Garlic – 2 cloves, finely chopped
Olive oil – 1 ½ tbs
Salt

Method
Bring a pot of water to boil, add a pinch of salt and 1 teaspoon of oil. Blanch the asparagus for about 2-3 minutes. Drain and set aside. The oil and salt will make the asparagus appear brilliant green.

Heat oil in a pan, add in garlic and give a few quick stir. Add the mushrooms and continue to stir-fry briskly. Pour in the tomato sauce and cook at medium heat until thick. Return the asparagus and toss well to evenly coat the sauce.

Dish up and top with chicken strips.