In a small bowl, steep Saffron threads in 2 tablespoons of hot water for 10 minutes.
In a bowl, toss Baby potatoes with Saffron water, Olive oil, Salt, and White pepper.
Spread potatoes on a baking sheet and roast for 15 minutes.
Add Asparagus to the baking sheet and continue roasting for another 10 minutes.
While vegetables roast, season Chicken breasts with salt and pepper.
Add Chicken to the baking sheet with the vegetables and roast for 10-15 minutes, or until Chicken is cooked through.
While Chicken and vegetables finish cooking, prepare the Lemon-Butter Sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in Lemon juice and White wine. Bring to a simmer and reduce slightly. Whisk in Heavy cream and remaining butter, one cube at a time, until emulsified. Stir in Lemon zest.
Drizzle Lemon-Butter Sauce over Chicken and vegetables and serve immediately.
