*I find it is best to use full fat buttermilk, it coats the chicken perfectly and really does a great job of "glueing" the flour to the chicken. *Thicken the sauce only slightly If you are making this ahead of time ( see instructions below). If you are planning to serve immediately, thicken the sauce until your desired thickness is reached. Be careful, the sauce will thicken quickly so watch closely. *If you have some picky eaters in your house just toss the asparagus separately with the sauce and serve along side the chicken. *To Make Ahead: Prepare recipe through step 7. When you get to step 8 allow the sauce to only just begin to thicken. Toss chicken and asparagus the with sauce. Place both the chicken, asparagus and sauce in a pirexx dish or on a rimmed baking sheet. Cover with tin foil and store in the fridge up to 3 days in advance. When ready to serve preheat oven to 350 degrees and bake covered for 25-30 minutes or until chicken is warmed and sauce has thickened.