Roast Chicken with Rhubarb Butter and Asparagus Recipe

Ingredients

• 1 large rhubarb stalk, cut into 1/2" pieces
• 1/4 cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon finely grated peeled ginger
• 1/2 cup (1 stick) unsalted butter, room temperature
• Kosher salt, freshly ground pepper
• 1 (3 1/2–4-pounds) chicken, backbone removed, chicken patted dry
• 2 tablespoons olive oil, divided
• 1 tablespoon fresh thyme leaves
• 1 bunch asparagus, trimmed
• 2 lemons, halved