1 pound thin asparagus ,trimmed 1 tbsp extra-virgin olive oil Salt and pepper 3 tbsp apricot jam 1 tbsp lemon juice 6 skinless, boneless chicken breast halves (about 5 ounces each) Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander;…