8. Place one-quarter of the greens on each of four large plates. Spread the greens evenly around the plate. When removing the fish from the tray, place a spatula between the skin and flesh of the fish and lift the fish from the pan, leaving the skin behind.

1 1/2 pounds asparagus, trimmed
1 pound penne pasta
1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, trimmed of all visible fat and cut in 1/4-inch-thick strips
4 cloves garlic, peeled and finely chopped
1/3 cup white wine
2 tablespoons fresh tarragon 
1/2 cup asparagus blanching water
Juice of 1 to 2 lemons
1 tablespoon unsalted butter
Salt and pepper, to taste
4 tablespoons grated parmesan

1. Bring a medium-sized pot of lightly salted water to a boil. Add the asparagus and blanch until they are tender-crisp. Drain them, reserving 1/2 cup of the blanching water, and immediately submerge the asparagus in an ice bath to stop the cooking. Drain the asparagus again and set aside.

2. Bring a large pot of lightly salted water to a boil. Add the penne.

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