Chicken Wellington W/ Asparagus Almondine

Preheat oven to 375 F with the oven rack in the middle.
Bring a lg pot of water to boil over high heat. Drop asparagus into boiling water and cook until tender. Remove to a large bowl of ice water to stop cooking. Once cooled remove from water and cut into 3 pieces.
Preheat large skillet over medium-high heat w/ EVOO. Season chicken breasts with pepper, thyme and lemon zest. Add the seasoned chicken breasts to the hot skillet to brown, about 2 min each side until nice and golden brown. Remove to a plater and drain.
In same skillet add EVOO and 1-2 T of butter and the mushrooms. Cook until slightly brown and tender, then season w/ pepper. Add the Dijon mustard and wine and cook until there is almost no liquid left in pan.
Position pastry on pan with parchment paper. Cut off strip on bottom to make decoration. Cut remaining piece into 2 squares. Repeat w/ other sheet. Make egg wash. Paint edges of pastry w/ wash to help seal. Place 3 slices of brie in the middle of each pastry sq on diagonal and top with mushrooms and then 1 chicken breast. Pull up corners and seal. Brush w/ egg wash place decorative pieces and wash them. Repeat w/ other breasts. Place on middle rack of oven for 12-15 minutes until the dough is golden brown.
While chicken is cooking:
5 minutes before chicken is done preheat lg skillet over medium heat. Melt remaining butter and add almonds and brown. Add asparagus and saute 2-3 min.
Remove chicken from oven and serve w/ asparagus