Preheat the oven to 400°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus. In a bowl, whisk together the honey, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the buffalo sauce as you’d like, depending on how spicy you’d like the dish to be.

In a bowl, combine the biscuit mix, sour cream, half the monterey jack, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops (or 4 dollops for 4 servings) of the biscuit dough onto the oiled side of the sheet pan. Evenly top with the remaining monterey jack.

Place the prepared asparagus on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 12 to 16 minutes, or until the biscuits are set and cooked through and the asparagus is browned and tender when pierced with a fork. Remove from the oven and let the biscuits stand at least 2 minutes.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the baked biscuits and asparagus. Top the pork with the finished sauce. Enjoy!