Preheat oven to 400°F. Place egg in saucepan over the stovetop and add enough water to submerge. Bring to a boil on high heat, then take off heat, cover and let sit for 12 minutes to hard boil. Remove egg from pan and run under cold water. Set aside to cool.

Heat 1 tablespoon oil on medium until shimmering. Pat chicken dry with paper towels and season with a pinch of salt and pepper. Place chicken into skillet skin-side down and sear until skin is crisp and golden brown, 3 to 4 minutes. Flip chicken and cook for another 30 seconds to sear. Transfer skillet to preheated oven. (Transfer to a cooking sheet if ovenproof pan not available.) Bake until chicken is opaque and cooked through, 12 to 15 minutes.

*Mince capers and dill.
*Peel and mince shallot.
*Zest half of lemon.
In a small bowl combine capers, dill, shallots and lemon zest with mustard, juice of the lemon and 2 tablespoons oil. Mix thoroughly to combine and add a pinch of salt and pepper to taste.

Drain most of chicken grease from skillet, reserving about 1 tablespoon to cook asparagus. Place skillet on medium high heat. Once hot, add asparagus and a pinch of salt. Cook, tossing gently, until soft and slightly charred, 3 to 5 minutes. Meanwhile peel egg, slice in half and separate yolk from white. Using a zester or a grater, grate egg whites and yolk separately into a bowl on the smallest holes. Gently mix together egg whites and yolks.

Divide chicken and asparagus evenly between two plates. Top asparagus with dill dressing and sieved egg. Sprinkle with salt and pepper to taste.