To prepare the spatchcock, brush each bird well with olive oil and then season
Place the birds into a baking tray and into the preheated oven and cook for 35 minutes or until cooked through. Remove from the oven and allow to rest for 10 minutes before cutting each bird into 4 pieces
Meanwhile, place a large saucepan filled with salted water over a high heat and bring to the boil. Add the asparagus and cook for 5 minutes. Remove the asparagus with a slotted spoon and plunge into iced water to retain the colour and stop the cooking.
Arrange the asparagus onto a large platter, sprinkle with the pine nuts, shaved parmesan and then drizzle over the melted butter, lemon juice and zest
To serve, place a couple of pieces of the spatchcock onto each plate with some of the Sauce Marie Rose on the side. Serve immediately with the asparagus salad