1 1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon curry powde
1 cup (4 oz) shredded cheddar cheese

if desired, partially cook the asparagus; drain. place the asparagus in a greased 9″ square baking dish. in a skillet over medium heat, brown the chicken in oil on both sides. season with salt and pepper. arrange chicken over asparagus. in a bowl, mix soup, mayo, lemon juice and curry powder; pour over chicken. cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. sprinkle with cheese. let stand 5 minutes before serving.

4 servings