With asparagus being in-season and available now, and with my rediscovery of my fondness for red potatoes, we’ve been having some sort of variation of this meal about once a week. The asparagus is roasted, as are the red potatoes, and I usually add some sort of chicken breast dish to the plate. This past week, it was a stuffed chicken.
I cut up some deli ham and brick cheese and used that as the stuffing. After I butterflied and pounded out the chicken, the ham and cheese mix went inside. I was going to lightly bread and cook the chicken in a skillet before baking, but these chicken breasts weren’t really ‘together’ enough for that. So, I skipped that part and they went straight into the oven. After they were done cooking, I sprinkled a bit more of the ham and cheese mix on top. Then, into the broiler for one more minute… And that is literal, because our current broiler has been known to set things on fire if left for more than 60 seconds. No fire this evening… just a warm and tasty cool night’s dinner. 
This looks great.
I just did a post all about asparagus with a pasta recipe you might enjoy.
Do you par boil before roasting?
Your recipe looks great too! As for the asparagus, I rolled it in some olive oil, sprinkled a basil and garlic blend on top, then roasted it in the oven for about 20 minutes.