Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives. Spread out sliced baguette on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. Add 1/2 cup ricotta (1 cup for 4) to a small bowl (save any remaining for another use); season with salt and pepper. Spread onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives. Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!

Dice potatoes into 1/2-inch pieces. Trim and discard woody bottom ends from asparagus. Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in mozzarella, panko, Italian Seasoning, salt, and pepper.

Once crostini are done, carefully remove from sheet. Lightly oil same sheet (or spray with nonstick cooking spray). Pat chicken* dry with paper towels. Season with salt and pepper; place on one side of prepared sheet. Mound mozzarella crust onto tops of chicken, pressing firmly to adhere (no need to coat the undersides). Roast on top rack until crust is lightly browned, 10-15 minutes (you’ll add the asparagus then).

While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, place bacon* in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once potatoes are tender, reserve 1/2 cup potato cooking liquid, then drain. Return potatoes to pot. Mash with 2 TBSP butter (3 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Roughly chop bacon; add half to potatoes and season with salt and pepper.

Once crust on chicken is lightly browned, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave chicken roasting and add asparagus to a second sheet; roast on middle rack.) Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes. Meanwhile, zest and quarter lemon (for 4 servings, zest 1 lemon; quarter both). Top asparagus with lemon zest to taste.

Finely dice tomato. Pick parsley leaves from stems; finely chop leaves. In a second small bowl, combine tomato, chopped parsley, remaining chives, juice from half the lemon, and a drizzle of olive oil. Taste and season with salt and pepper.

Divide potatoes, asparagus, and chicken between plates. Top chicken with bruschetta and potatoes with remaining bacon. Serve with remaining lemon wedges on the side. When you’re almost ready for dessert, heat oven to 350 degrees; remove and discard plastic wrapping from thawed lava cakes and place trays on a second baking sheet. Heat in oven until centers are warm and gooey, 10-14 minutes. (Alternately, microwave for 30-45 seconds.) TIP: For extra decadence, top with a scoop of ice cream and your favorite sundae toppings.