Crunchy Pecan Chicken with Asparagus

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes.

Drain potatoes and return to pot with truffle butter and half the cream sauce base (all for 4 servings). Mash potatoes with potato masher or fork until smooth and creamy. Keep covered off heat until ready to serve.

While potatoes cook, in a small bowl, combine crème fraîche, mustard, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. (You’ll finish the sauce in Step 6.)

In a separate small bowl, reserve 2 TBSP mustard sauce (4 TBSP for 4). (You’ll use it in the next step.)

Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, arrange across entire sheet).

Evenly spread tops of chicken with a thin layer of reserved mustard sauce. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss asparagus with a drizzle of oil, salt, and pepper on empty side of sheet (for 4, use a second sheet).

Roast on middle rack until chicken is cooked through and asparagus is tender, 15-20 minutes. (For 4, roast asparagus on top rack and chicken on middle rack, swapping rack positions halfway through.)

Meanwhile, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings).

In a third small microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.

To bowl with mustard sauce, add juice from one lemon wedge (two wedges for 4 servings). Stir to combine. Taste and season with salt and pepper if desired.