Instructions: In a large bowl, squeeze oranges. Add olive oil, garlic, mint, chives, chile flakes, brown sugar and salt. Combine.

Trim all fat and membranes from chicken. Cut away any tough parts from bottom of asparagus. Cut eight green onions to size of trimmed asparagus. Toss all ingredients with marinade.

Bring chicken stock, four green onions and saffron to a boil. Arrange marinated ingredients in a steaming basket or rack over boiling liquid, placing chicken on bottom, asparagus next and green onions on top. Add any remaining juices to cooking liquid. Cover and steam for about 15 minutes or until chicken is cooked throughout. Remove steamer baskets and set aside.

If you want to create a sauce, do not discard steaming liquid, but do remove onions. Increase heat and reduce to about 1/2 cup. Season with salt and pepper.

Arrange chicken, asparagus and green onions on plates atop steamed rice or couscous. Pour steaming liquid evenly over chicken and asparagus and garnish with fresh mint or chives.

For me, this dish is the essence of springtime. It can be served cold as a first course or salad, or you can keep the asparagus and sauce warm and serve as a side dish with poached or grilled salmon.

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