Buttery Garlic-Herb Chicken

• Trim and discard woody bottom ends from asparagus.

• Gather asparagus into four even bundles (eight bundles for 4 servings) on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto, so that the prosciutto covers as much length as possible. TIP: Tug the prosciutto a little as you wrap to keep it tight around the asparagus. • Once potatoes have roasted 15 minutes, remove sheet from oven. Carefully place wrapped asparagus on empty side. Roast until asparagus are tender and prosciutto is crispy on the bottom, 10 minutes. (For 4 servings, leave potatoes and garlic roasting; add asparagus to a second sheet and roast on middle rack.) • Remove sheet from oven; flip wrapped asparagus. Return to oven until crispy all over, 2-4 minutes more.

• Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 2 minutes of cooking, reduce heat to low; add half the garlic herb butter to pan. Spoon over chicken until coated. Turn off heat; leaving butter in pan, transfer chicken to a cutting board.

• While chicken rests, carefully transfer garlic to a cutting board and mash cloves with a fork until smooth. • Heat pan used for chicken over medium-high heat. Stir in demi-glace and ¼ cup water (1⁄3 cup for 4 servings); simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in crème fraîche and garlic. (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.