Rinse and Cut the base of the stems from your asparagus, about 1-2 inches.
Spread on a cooking sheet and drizzle with olive oil, salt and pepper, red papper flakes and sliced garlic cloves, Preheat the broil and set aside.
Sauteed Chicken and Mushroom
Take one boneless, skinless, chicken breast and butterfly it by slicing down the center of the breast. Season with salt pepper, and poultry seasoning.
In a pan on medium heat, heat olive oil and butter, when the butter is melted, place the chicken in the pan. Cook for 5 minutes on one side, refrain from moving.
flip the chicken and cook for another 3-5 minutes until the center temp is 165F. Set aside in a warm place. Another pan on very low heat works.
Take 1/2 cup of white wine and pour in the pan and scrape all the brown bits from the pan.
Add 1/4 cup of water with 1 tbsp of corn starch mixed in, into the pan to thicken up the sauce.
Place the asparagus in the broiler, then mushrooms into the pan of sauce, and cook down for about 3-5 minutes. Take the asparagus out when the sauce is ready.
Place chicken on top of the asparagus and pour the sauteed mushrooms and gravy over chicken and enjoy!!