Place the chicken, breast side up, in a roasting pan. Brush the chicken with a little olive oil and salt. Roast 20 minutes to the pound at 350 or until meat thermometer indicates the internal temperature is 165. If you want crispy skin, roast it at 400 for a little less time. Alternatively, you can purchase a rotisserie chicken prepared at the store. Remove the chicken from the bone and shred it by hand.
Meanwhile, boil a pot of water and blanche the asparagus by submerging a few at a time so they don’t cool the water. Leave them in for 90 seconds, then pull them out and drain them. They should be crisp and bright green. Chop the asparagus into one-inch lengths and combine with celery, pepper and scallions. Add to pulled/shredded chicken. If you like the rendered fat from the chicken. toss in 1 TBS of it. Then combine with Creamy Curry Dressing. (Recipe #889)