4 chicken breasts
3/4 cup olive oil
1 1/2 cup lemon juice
1 big squirt of dijon mustard (1 1/2 tablespoons?)
1 squirt of honey (1 tablespoon)
2 big pinches of kosher salt
1 big bunch of asparagus, tough stems removed
2 tablespoons olive oil
salt and pepper
Marinate the chicken and vegetables overnight, turning them to make sure everything gets coated. Discard marinade. Grill chicken and asparagus on high heat, ~10 minutes per side. It would also work to roast both the chicken and asparagus together, I'm guessing that would take 1 hour at 350 degrees.
Defrost the chicken and asparagus. Then follow preparation instructions.