Trim the ends of the asparagus. Brush with olive oil, then sprinkle with salt, pepper, and garlic powder to taste.
Cut the chicken breasts into l ” squares. Thread on a skewer and baste with buffalo sauce.
Grill the chicken and asparagus over medium heat, turning once, until the internal chicken temperature reaches 160F. (Timing will vary depending on the grill.)
Transfer to a plate and sprinkle immediately with blue cheese.
Best enjoyed outdoors with a sunset view and glass of wine!
