Ingredients:
4 boneless, skinless, chicken breasts
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 lb. Asparagus
1 tbsp. olive oil
Mixed salad greens to serve 4

Spicy Roasted Garlic Mayo Sauce:
1 head roasted garlic
1 tbsp. grainy mustard with horseradish
1 cup mayonnaise
Salt and pepper to taste

Preheat grill to medium.

Cut and remove the top quarter of a whole garlic head. Place garlic head on a 4 X 4-inch square of heavy tin foil. Sprinkle garlic with salt and pepper and 1 tablespoon of olive oil. Seal garlic loosely in tin foil and grill with lid closed for 20 to 25 minutes or until garlic cloves are soft when squeezed. Remove from grill and let cool lightly. Squeeze garlic cloves from their skins into medium bowl and mash. Add mustard and mayonnaise and miz well. Season with salt and pepper. Makes 1 cup.

Sprinkle chicken with salt and pepper. Place on grill and over medium heat cook 4 to 6 minutes per side, or grill until no longer pink inside and juices run clear, turning once. Remove from grill and let rest 10 minutes.

Meanwhile, brush asparagus with 1 tablespoon of olive oil; grill 4 minutes or until tender-crisp, turning once.

Cut chicken into 1/2-inch slices. Place greens on a large platter; top with chicken and asparagus. Add a side bowl of Spicy Roasted Garlic Mayo for dipping. Serves 4.