Chicken and asparagus broth with new potatoes

Method

1. Heat half the oil in a wide, shallow sauté pan or casserole dish with a lid. Season the chicken then add to the pan and cook for 2-3 minutes on each side until browned. Transfer to a plate and set aside.
2. Add the remaining oil to the pan followed by the sliced potatoes. Fry for 5 minutes, stirring frequently, then add the wine and leave to bubble until reduced by half (about 4 minutes). Pour in the chicken stock and bring up to a simmer. Nestle the chicken in the pan (it should be fully submerged in stock) then cover and simmer gently for 6 minutes.
3. Meanwhile, snap or trim the woody ends from the asparagus. Set the tips aside and finely slice the woody ends into discs. Put the chopped ends in a small sieve over a bowl and sprinkle with salt; this will help soften them a little. Put the parsley in a bowl, then use a fine grater to grate the garlic and the zest of 1½ lemons into it.
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4. Stir the peas and asparagus tips into the chicken broth. Cover and gently simmer for a further 3-4 minutes until the chicken is cooked through and the veg is tender. Season the broth with plenty of black pepper, divide among bowls, then finish with the zest of the remaining ½ lemon, a squeeze of lemon juice and the pea shoots (if using). Mix the salted sliced asparagus with the parsley mixture to create the gremolata, then serve this on the side with the yogurt.