Peel the tough ends of the asparagus using a peeler and cut into 4 equal parts.

Remove the skin from the chicken breast, cut it in half lengthwise, and slice diagonally into bite-sized pieces.

Mix the marinade ingredients (white miso, sake, mayonnaise) in a plastic bag, add the chicken, and massage well. Marinate for 3–6 hours.

Heat salad oil in a frying pan over medium-low heat. Spread the marinated chicken evenly and cook until both sides are golden brown. Add asparagus midway and stir-fry briefly.