Wash and halve the new potatoes. Place them in a pot of cold, salted water and bring to a boil. Cook for 10-12 minutes until tender. Drain and let cool slightly.

While potatoes cook, trim the woody ends off the asparagus spears. Season chicken breasts with half of the salt and pepper.

Heat 10ml of olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside to rest.

In the same skillet, add the asparagus and cook for 3-5 minutes, turning occasionally, until tender-crisp. Remove from heat.

In a small bowl, whisk together the remaining 10ml olive oil, Dijon mustard, red wine vinegar, and chopped fresh parsley. Season with remaining salt and pepper.