Combine the fig jam with a little olive oil, lemon and rosemary. Coat the chicken.
Cut the nectarine into slices and set aside. Drizzle the fruit and asparagus with a little olive oil and some lemon juice, then sprinkled on the herbs and a dash of salt and pepper.
Bake the chicken for 30 minutes at 350. Add in the asparagus about halfway through the cook time. When there are about 5 minutes left add in the nectarines and walnuts, then top with some parmesan cheese.
Serve warm! I suggest over some lemon parmesan herbed quinoa!