1. Wash produce before use

Cook the eggs

1. Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook, prepare the chicken.

Prep the chicken

1. Pat the chicken dry with a paper towel; season generously with salt and pepper.
2. Strip the parsley leaves from the stems; finely chop the leaves.
3. Strip enough thyme leaves from the stems to measure ½ teaspoon. Save any remaining thyme for another use.
4. In a small bowl, stir together the parsley, thyme, and 1tablespoon olive oil; season with salt and pepper. Rub the chicken all over with the herb mixture.

Cook the chicken

1. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan. While the chicken cooks, prepare the asparagus and scallions.

Prep and cook the asparagus and scallions

1. Snap off the woody ends from the asparagus.
2. Trim the root ends from the scallions.
3. In the same pan used for the chicken, if dry, add 1 to 2 tablespoons olive oil. Warm over medium heat until hot but not smoking. Working in batches if needed, add the asparagus and scallions in a single layer, season with salt and pepper, and cook, turning occasionally, until the asparagus and scallions are crisp-tender, 3 to 5 minutes. Transfer the asparagus to a plate and the scallions to a cutting board. Add more oil between batches if needed. Let the scallions cool slightly, then thinly slice. While the asparagus and scallions cook, prepare the mustard vinaigrette and almonds.

Make the vinaigrette; prep the almonds

1. Juice half the lemon; cut half into wedges for garnish. (Juice 1 lemon; cut the remaining lemon into wedges.)
2. Coarsely chop the almonds for garnish.
3. In a small bowl, stir together the mustard, 2 teaspoons lemon juice, and 1 tablespoon olive oil. Season to taste with salt and pepper.

Serve

1. Transfer the chicken and asparagus to individual plates. Carefully cut the eggs in half crosswise over the asparagus. Drizzle with the mustard vinaigrette, garnish with the scallions and almonds, and serve with the lemon wedges.

Kids Can!

1. Peel the eggs.
2. Strip the parsley and thyme leaves.
3. Snap the ends off the asparagus.
4. Juice the lemon.
5. Stir the vinaigrette.