• 1 bunch of thin green asparagus
• 2 onions
• 2 lemons

Preheat the oven to 160°C.

Cut the asparagus into lengths and the onions and lemons into wedges, without peeling them. Shell the peas.

Arrange the chicken pieces in the dish, brush with olive oil, add the onions, lemongrass, lemons, herbs and season with salt.

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