Method

1. Position 1 oven rack in the lower third of oven and 1 oven rack in the centre. Preheat oven to 220°C (200°C fan-forced). In a bowl, coat the chicken with 1 tbs oil and season with pepper. Place chicken on a rimmed baking tray. Roast on the middle rack for 35 mins or until the skin is browned and crispy and the chicken is cooked through. Set aside for 5 mins to rest.
2. Meanwhile, in a shallow baking dish, combine the breadcrumbs, parmesan and 11/2 tbs oil. Place the flour and egg in separate shallow baking dishes.
3. Place a wire rack on a large baking tray. Working in batches, coat the asparagus in the egg. Transfer to the flour and coat evenly but lightly, shaking off excess. Return the asparagus to the egg and toss to coat. Transfer to the breadcrumb mixture and toss, ensuring the asparagus is evenly coated. Transfer the asparagus to the rack on the baking tray, leaving at least 1cm between each piece.
4. Roast the asparagus fries on the lower rack, with the chicken, rotating the pan halfway through cooking, for 15 mins or until the asparagus fries are golden brown and crisp.
5. Whisk the mayonnaise and mustard in a small bowl. Place the chicken and asparagus fries on a serving platter. Serve with the mayonnaise mixture.