Asparagus with Crispy Chicken Skin

120 g chicken with skin, about 4 breasts
SIDS SALT & PEPPER to taste
2 bunches of asparagus
4 egg yolks
Rice bran oil
20 g butter
1 handful pea shoots
1 tsp SIDS RASPBERRY VINEGAR

The chicken skin and asparagus can be prepared in advance.
Preheat oven to 180°C.
Line baking tray with baking paper and spread the skins out so they are completely flat. Season with SIDS SALT & PEPPER to taste then cover with another sheet of baking paper. Place another baking tray on top so the skin stays flat and thin.
Place in the oven for about 20 minutes, checking every 5 minutes to avoid burning.
Once skin is crisp and golden brown, remove from oven and cool on a rack.
To prepare asparagus, snap the ends off then blanch in salted boiling water for about 30 seconds, refresh in iced water then drain.
To confit egg yolks, preheat oven to 65°C or as low as possible, 1 hour before serving.
Separate the eggs, ensuring all the white and membrane is removed, then place the yolks in an ovenproof dish and add enough oil to cover them completely.
Place in the oven for 40 minutes or so.
Heat a large frypan and add butter. When it starts to foam, add asparagus and allow to colour a little, no more than 3 minutes.
To serve, arrange asparagus on a plate with the egg in the centre and shards of crispy skin. Season with SIDS SALT & PEPPER and finish with pea sprouts then drizzle with SIDS RASPBERRY VINEGAR.