Ingredients

10 ounces pearl onions

1 (3- to 3 1/2-pound) chicken, excess fat removed and legs tied

1 tablespoon olive oil

4 tablespoons unsalted butter (2 tablespoons cold, 2 tablespoons softened)

1 lemon, halved

1 ounce small dried morel mushrooms

1 cup warm water

1 pound medium green asparagus, peeled and trimmed

Kosher salt to taste

1/4 cup dry white wine

Description

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