In same large bowl, mix remaining 2 tablespoons butter, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add chicken and asparagus to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Brush chicken with honey. Roast 17 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and fork-tender. Squeeze 2 of the lemon slices over all.