-
1
Preheat oven to 425F.
-
2
Blanch onions in boiling salted water 1 minute.
-
3
Drain in a colander and rinse under cold running water to stop cooking.
-
4
Trim root ends and peel.
-
5
Pat chicken dry.
-
6
Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan.
-
7
Rub 2 tablespoons softened butter into skin over entire chicken.
-
8
Season chicken inside and out with salt and pepper.
-
9
Put 1 lemon half in cavity and squeeze remaining half over chicken.
-
10
Roast chicken in middle of oven 20 minutes.
-
11
Baste chicken, then continue to roast, basting about every 7 minutes, 20 minutes more.
-
12
Scatter onions around chicken and continue to roast, turning onions and basting every 7 to 8 minutes, until chicken is golden and a thermometer inserted into fleshy part of a thigh registers 170F (juices will run clear), 25 to 35 minutes more.
-
13
Once chicken begins roasting, soak morels in warm water 20 minutes.
-
14
Lift mushrooms out of water, squeezing excess liquid back into bowl, and reserve liquid.
-
15
Rinse morels thoroughly to remove grit and squeeze dry.
-
16
Trim any tough stems.
-
17
Pour reserved soaking liquid through a sieve lined with several layers of cheesecloth or a paper towel into a small bowl.
-
18
Cut asparagus diagonally into 2-inch lengths.
-
19
Arrange on a steamer rack and sprinkle with kosher salt.
-
20
Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking.
-
21
Transfer roast chicken to a platter, then discard string and cover chicken loosely with foil.
-
22
Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan).
-
23
Skim and discard fat from juices.
-
24
Set roasting pan over a burner.
-
25
Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons.
-
26
Add pan juices from bowl, any juices that have accumulated on platter (from chicken), mushroom-soaking liquid, and morels, then boil until liquid is reduced to about 1/3 cup.
-
27
Cut remaining 2 tablespoons butter into pieces and add to morels with onions and asparagus.
-
28
Cook over moderately high heat, shaking pan, until butter is just incorporated and vegetables are glazed.
-
29
Season vegetables with salt and pepper and spoon around chicken.
