Marinate chicken with garlic, olive oil and bay leaves overnight.
Place on hot plate for 1-2 minutes each side.
Pour 30ml olive oil onto other hot plate, add mushrooms and butter.
Add asparagus, cooking just to colour up and give it a slight BBQ flavour.
Squeeze a little lemon over chicken.
While mushrooms are cooking, add wine, sprinkle with salt and pepper and add sage.
In a salad bowl, combine rocket and Spanish onions.
Add mushrooms and asparagus to the salad and toss.
Add a dash of balsamic vinegar and olive oil, toss.
Arrange salad on a plate and top with chicken.