• - 2 tablespoons olive oil
  • - 2 long red chiles, roughly chopped
  • - 3 garlic cloves, roughly chopped
  • - 600g chicken tenderloins, halved lengthwise
  • - 250g punnet cherry tomatoes, quartered
  • - 240g can cannellini beans, drained, rinsed
  • - 3/4 cup flat-leaf parsley leaves, chopped
  • - 1/2 red onion, thinly sliced
  • - 1 tablespoon red wine vinegar
  • - 2 bunches asparagus, trimmed
  • - Olive oil cooking spray

Soak skewers in a shallow dish of cold water for 30 minutes. Drain. Process 1 1/2 tablespoons oil, chiles and garlic in a food processor. Pour into glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers. Combine tomatoes, beans, parsley and onion. Whisk together remaining 2 teaspoons of oil, vinegar, and salt pepper.

Pour over bean mixture. Toss. Preheat a barbecue grill on high heat. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover. Cook skewers for 5 minutes, turning. Arrange bean salad on serving plates. Top with asparagus and skewers and serve.