Prepare the marinate: add white wine, olive oil, very finely sliced white part of green onion, dried basil, sea salt, honey and crushed garlic to a small bowl and whisk.
Add chicken breasts to a large bowl and pour about 1/2 of the marinate over the chicken and let marinate for 10-15 minutes. Set the other half of the marinate aside.
Wash asparagus and tomatoes and cut off about 1″ of the dry ends of the asparagus.
Place chicken, asparagus and tomatoes on a large baking sheet in one layer. Pour the marinate the chicken has been sitting in over the chicken and the leftover marinate we kept aside over the asparagus and run your hand along them to make sure they are covered in marinate.
Add thin slices of lemon on top of the chicken breasts and asparagus and then sprinkle shaved Parmesan onto them, too.
Bake for 15-18 minutes depending on the thickness of the chicken breasts. Mine were 5 oz (150g) each and took only 15 minutes. Use a meat thermometer if needed. (165F / 75C is the safe internal temperature)
Remove from the oven, serve on plates and sprinkle with chopped fresh basil.