4 skin-on, bone-in chicken breast halves, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 large white onion, coarsely chopped
4 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon grated lemon zest
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup all-purpose flour
1 (11.5 ounce) jar white asparagus in water
1/3 cup heavy cream
1/3 cup capers, drained and rinsed
Chopped scallions, for garnish
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