Cut the chicken into cubes and grill for 5 minutes in a frying pan with a soupspoonful of olive oil until golden. Add salt and pepper to taste and the white wine.
Wash the asparagus, cut in half and toss into the frying pan. After 5 minutes, add the almonds and stir for a couple more minutes.
Dish the chicken out on 4 plates and sprinkle the finely chopped red onion on top.