Asparagus rolled in chicken with Caprese potato salad

I have to apologize. Sundays' post was kind of a bummer post. I just didn't sound like my usual upbeat self, which is ridiculous becuase there are so many things to be positive about. To make it up to you, I will write this post Martha Stewart-style, filled with all good things.
First good thing: James finally found a martini glass his size...

Second: we went to our favorite coffee shop today and loitered for about an hour on the couch (and in front of the pastry case)...

Third: it was so warm that James decided clothing was optional...

Fourth: we had a great dinner, and I didn't even have to turn on the oven.

Asparagus rolled in chicken
serves 2
2 chicken breasts
salt and pepper
olive oil
1/4 cup asiago, grated
2 tbsp pine nuts
about 16- 20 thin asparagus stalks
1 lemon
Pound both chicken breasts to about 1/2" thickness (I put the chicken in a large ziplock bag and beat it with a rolling pin). Sprinkle both sides of both breasts with salt and pepper. Massage about 1/2 tsp olive oil over both sides of chicken with your hands or a piece of saran wrap if you are really against touching raw meat. Sprinkle one side of the each breast with 2 tbsp asiago. Then create a row of pine nuts width wise along the middle of each breast. Stack 8 to 10 stalks of the asparagus on top of the pine nuts. Roll each breast up tightly so that the pine nuts don't fall out. Secure with tooth picks. Place a large slice of lemon on top of each breast while grilling.
To cook the chicken: place on a piece of foil, then grill over indirect heat at about 400 degrees for 30 to 40 minutes, or until meat thermometer registers at at least 165 degrees. Serve with lemon wedges. Enjoy.

Caprese Potato Salad
Serves: many. Bring it to a picnic or bbq. It won't go bad as fast as the classic potato salad, no mayo!
about 2 lbs red potatoes
2 cups tomatoes, chopped (I use on the vine tomatoes)
2 cups fresh mozzarella, cut into small cubes
2 tbsp olive oil
1 1/2 to 2  tbsp balsamic vinegar
1/2 to 1 tsp salt
1 tsp freshly ground pepper (like, 25ish turns on the mill)
1/2 (or more if you have it) cup torn basil

1 lemon
Scrub potatoes and place in a large pot of water, covering with water by 2". Bring to a boil, then salt water and reduce heat to a simmer. Cook potatoes until a knife can easily cut through the middle of the potatoes.
Drain and cut into cubes. Let cool fully before tossing in a large bowl with tomatoes and mozzarella.
Drizzle the potato mixture with olive oil and balsamic vinegar. Then sprinkle with salt and pepper, tossing to coat. Add basil and toss gently. Cover and let chill at least 2 hours (or over night).
Before serving either cut lemon into wedges and serve on plate next to salad, or squeeze lemon juice over salad and toss to coat. Enjoy.