Large bunch of asparagusapproximately 3/4 - 1 pound, trimmed
Instructions
In a small bowl, whisk together butter, honey, and juice of 1/2 the lemon then set aside.
In a large plastic bag, add cornstarch/flour, salt, pepper, and chicken. Shake the bag to coat the chicken evenly. (You can also do this on a shallow plate if you don't want to use a plastic bag).
In a large skillet over medium-high heat, melt honey butter mixture then add the chicken and brown on one side, about 5-7 minutes. Then repeat on the other side and cook until chicken has cooked through and internal temperature reaches 165 °F (74 °C).
Add the asparagus to the skillet and cook until just tender. Squeeze the remainder 1/2 of the lemon onto the cooked dish.
Serve warm and divide evenly amongst plates.
Optional: if you want, you can cut up sliced of lemon and after the chicken and asparagus has finished cooking, you can "cook" the lemon for presentation, like I did in the photos.