Cut the boiled white asparagus into 1 cm lengths, and crush with the flat of a knife to release flavor.

In a bowl, combine crushed asparagus, mayonnaise, lemon juice, horseradish, white pepper, and salt. Mix well to create the sauce.

Mix with a spoon until well blended, separating the asparagus to help create a cohesive sauce.

Peel the orange using a knife, removing the white pith.

Cut the orange into lengthwise pieces, then into bite-sized pieces.

In a separate bowl, combine the orange pieces with grainy mustard and salt and pepper. Mix well to create the orange side dish/dressing.

Sprinkle salt and pepper onto both sides of the chicken thighs.

Heat olive oil in a frying pan over medium-high heat.

When the oil is hot, place the chicken thighs skin-side down in the pan.

Cover the pan with a lid and fry for 2 minutes over high heat, then reduce heat to medium and fry for 3 minutes.

Remove the lid and flip the chicken thighs over. The skin should be nicely browned.

Cover the pan again and fry for 4 minutes over medium heat.

Turn off the heat and let the chicken sit in the pan with the lid on for 2 minutes to retain moisture.

Slice the chicken thighs into your desired size.

Serve the sliced chicken on a plate, spoon the asparagus sauce over the chicken, and drizzle the orange dressing on the side. Sprinkle with black pepper to finish.