Ingredients: chicken thigh meat, asparagus

Seasoning: pepper, salt, barbecue sauce

Methods

I. Chicken thigh meat is cut into slices, and marinated overnight with salt, cooking wine and pepper. Cut the asparagus into two pieces.

Second, wrap the asparagus with the chicken thigh meat and secure with toothpicks, (I also skewered the leftover trimmings into small skewers) place on an oven rack with a tray underneath so the juices run off and don't dirty the oven, coat with barbecue sauce with a brush, and then coat with honey. Bake for 12 - 15 minutes, then turn the meatloaf over, coat again with BBQ sauce and honey and bake for 10 - 12 minutes. Use the broil function again and bake for 5 - 8 minutes, turn on the oven light when you use this function, and always watch for burnt ends.