Finely chop the rosemary and place in a bowl, add the lemon juice and zest, add the chicken and coat well and set aside.
Bring a large pan of salted water to the boil and cook the asparagus for 4-5 minutes, until tender. Leave to cool.
Put the oil, vinegar, coriander and salt and pepper to a bowl. Stir well and set aside.
Heat the grill and cook the chicken as per pack instructions. Ensure the chicken is fully cooked.
Serve the chicken and asparagus with the herb oil drizzled over.