2 teaspoons salt, divided
2 teaspoons pepper, divided
1 tablespoon olive oil
1/4 cup chopped yellow onion (from half a medium yellow onion)
2 garlic cloves, grated or finely chopped
1.5 pounds asparagus, tough ends cut off and discarded, chopped into 2” pieces
1/2 cup chicken stock
2 tablespoons lemon juice, from 1 or 2 juicy lemons
1 tablespoon honey
Kitchen Equipment Needed:
Preheat your cast iron skillet (or heavy bottom skillet) over medium heat.
Add the olive oil to the heated skillet. Cook the chicken breasts until golden brown, about 5 minutes, then flip and cook the other side. Cook until the chicken reaches an internal temperature of 165º. Transfer the chicken to a plate.
Add the onions, asparagus and garlic to the skillet. Season with remaining 1 teaspoon salt + pepper. Cook until for 2-3 minutes until the onion is softened and the asparagus turns bright green. Add the chicken stock/lemon/honey/tapioca starch mixture. Return the chicken to the skillet. Continue to cook another 5 minutes until the asparagus is crisp tender and the sauce has slightly thickened. Taste the sauce and adjust seasoning if needed (adding more salt, pepper, lemon juice or honey to suit your taste). Serve warm.
This is optional, but I charred off some lemon slices after removing the chicken from the skillet, before adding the asparagus. Cook about 1 minute per side until golden brown, then remove and add back in before serving. It just makes a pretty garnish : )