Smoked chicken, mango & asparagus verrine recipe

Ingredients

• 12 asparagus spears
• 2 eggs
• 2 smoked skinless chicken breasts, cut into ½- to ¾-inch pieces
• 2 tablespoons Mayonnaise
• 1 teaspoon chopped tarragon leaves
• 1 tablespoon chopped chives
• 1 ripe mango, peeled, pitted and chopped
• 3 vine tomatoes, seeded and chopped
• sea salt and freshly ground black pepper

1. Bring a large pot of water to a boil over high heat. Add the asparagus, return to a boil and simmer 1 minute until just tender. Drain well, then put the asparagus into a bowl of ice-cold water to stop it from cooking any further.
2. Meanwhile, bring another pot of water to a boil over high heat. Gently lower the eggs into the water, then boil 6½ minutes. Lift the eggs out of the water, using a slotted spoon, put in a bowl of ice-cold water to stop them from cooking any more and let cool about 5 minutes. Peel in the water, to stop them from breaking, then drain and chop.
3. Mix together the chicken, mayonnaise, tarragon and chives and season with salt and pepper. Cut off the tips of the asparagus spears, cut them in half crosswise and set aside, then chop the rest of the stems into small pieces.
4. To assemble the verrine, have all your ingredients set out in front of you and have four wide, 10-ounce tumblers handy. Start with a layer of the chicken mixture at the bottom of each tumbler, then a layer of mango, then chopped asparagus, then tomato and egg, then finish with the asparagus tips. Chill until you are ready to serve.