4 Large Chicken breasts, coated with Harissa olive oil and italian herbs (shaken in a gallon bag) and place in baking oven dish.
Thinly slice 4 large Idaho potatoes, hickory sea salt and pepper to to taste, add parmesan reggiano and gorgonzola blue cheese with Tusan Olive oil drizzled over layered slices.
Bake both in oven at 375 for about 25 min (pre-heated).
Remove Chicken breasts and drizzle with lemon white balsamic move to the side. Continue baking scalloped potatoes for about another 12 min and then just shut off your oven and let stand until golden brown.
Place asparagus in small dish (cheat and microwave for about 4-6min on high with its on juices and the garlic and butter olive oil) and then place in oven with the potatoes. 30-35 min. Dinner for 2-3.