One Pan Chicken With Asparagus Almonds Miso Butter

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil, divided
• Kosher salt plus freshly ground black pepper
• 3/4 cup sliced untoasted almonds
• 2 tablespoons butter, divided
• 1 large red onion, trimmed and thinly sliced
• 1 to 2 pounds asparagus, woody ends trimmed, cut into 2-inch pieces on the diagonal (see author note)
• 3 garlic cloves, minced
• 1 lemon, finely zested and juiced
• 1 tablespoon miso (I use white, but any variety will work)
• 1/3 cup rosé, dry white wine, or dry vermouth (or substitute 1/4 cup chicken broth plus 1 tablespoon lemon juice)
• A big handful of tarragon leaves, basil, or chopped parsley, for serving
• Couscous, pasta, or rice, for serving

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