Coat chicken all over with oil, season with salt and pepper to taste and dried herbs.
Add 2 tablespoons butter to a large skillet over medium heat. Once melted, stir in honey.
Place chicken in the pan and cook 5-7 minutes on each side until cooked through. Transfer to a plate and cover to keep warm.
Add asparagus to the pan, cook for 5-7 minutes, turning the asparagus every couple of minutes until fork tender. Transfer to the plate with the chicken, cover to keep warm.
Add butter and garlic to the pan and stir over medium heat 1-2 minutes until browned and fragrant.
Stir in broth and cream. Bring liquid to a boil and simmer for 5-10 minutes until thickened enough to coat the back of a spoon.
Stir in salt and pepper to taste and juice of half a lemon.
Add chicken and asparagus back to the pan, cook 1-2 minutes until hot throughout. Spoon pan sauce over the chicken and asparagus and serve while hot.