The asparagus is our usual - salt, olive oil, a squeeze of lemon, tossed and topped with prosciutto then roasted.

The chicken was seared in a pan with salt and pepper, then sprinkled with fresh rosemary and finished in the oven at 350.  

This is our first attempt at a beurre blanc - a lemony butter sauce.   So we actually used a recipe.   Or a couple of recipes, but mostly this one:  https://www.allrecipes.com/recipe/246931/chef-johns-beurre-blanc/.    Very tasty but we should have reduced the initial sauce some more.