Preparation Pre-heat the oven at 200º and add a jet of olive oil. Start by roasting the peppers sliced for about 40 minutes. Once they are inside the oven, the temperature can be reduced to 180º. For the barbecue sauce, brown the garlic and the onion. Add the roasted peppers to the rest of the ingredients (half a chilli and the soy sauce) and grind the mix until it becomes an oily sauce. While our peppers are in the oven, grill the asparagus with a pinch of salt before putting them aside. With the barbecue sauce already prepared, add salt and pepper to the chicken breasts and dip them in the sauce. Sear the breasts on both sides and put them inside the oven together with the peppers 10 minutes before the peppers are ready to be removed from the oven. Finally, brown the potatoes in a pan with hot oil. They can be sliced in many different ways but, for this recipe, it is advisable to make straw potatoes, sliced very thinly. Presentation The chicken breasts can be chopped into medallions and they can be served together with the peppers, the asparagus and the straw potatoes. Put the barbecue sauce on a sauceboat.