Cut asparagus into 2" pieces.
Heat a tablespoon of olive oil in a heavy bottom skillet over medium-high heat. Add asparagus to the skillet and season with a pinch of salt. Cook for 3-4 minutes, until crisp-tender (tender, but still has a "bite" to it). Stir in garlic during the last minute. Spoon onto a plate and add set aside.
Season chicken with salt and pepper and place in the hot skillet. Add a little more olive oil if needed. Cook on each side until golden, about 3-4 minutes per side, until cooked through.
While the chicken is cooking, make the sauce by stirring together lemon juice, honey, soy sauce and cornstarch.
Return asparagus to the skillet, add sauce, and stir, cooking until sauce is thickened and chicken and asparagus are coated completely.