Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.

Add the white asparagus pieces to the skillet and sauté for 5-7 minutes until they are tender but still crisp. Season with salt and half of the cracked black peppercorns. Remove from heat and set aside.

While the asparagus is cooking, season the chicken breasts with salt, remaining cracked black peppercorns, and lemon zest.

In the same skillet, push the asparagus to the side and add the chicken breasts. Sear each side for 4-5 minutes until golden brown.

Squeeze the lemon juice over the chicken breasts and sprinkle the sautéed asparagus evenly over the chicken.

Top the chicken and asparagus with the grated Parmesan cheese.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.