For the Chicken:

1. Preheat oven to 425 degrees.
2. In a small dish, combine the butter, chives, parsley, garlic, lemon zest, and a big pinch of salt and pepper.
3. Place the chicken in a large roasting pan and pat it dry with a few paper towels.
4. Gently slide your hand below the surface of the skin to loosen the area between the skin and the meat, THIS is where you want that delicious butter to live.
5. Evenly distribute the butter and then sprinkle the bird with a bit more salt and pepper.
6. Roast for about 40 minutes until your meat thermometer registers 160 degrees.
7. Rest for 20 minutes before cutting.

For the Asparagus:

1. Heat a large sauté pan with oil over medium heat.
2. Add shallot, salt, and pepper
3. Sweat shallot until translucent and let wine flow in.
4. Reduce for 5 minutes over a simmer.
5. Add fresh lemon juice, start with 1/2 the lemon, add more to taste.
6. Remove from pan and put aside. Add a touch of olive oil to the pan and add asparagus.
7. Cook for two minutes then add the shallot mixture back in.
8. Let asparagus finish cooking in the sauce until al dente.
9. Add a small pat of butter or a touch of Parmesan, if you like.