Recipe - Saucy Chicken And Asparagus

1 One half pound Asparagues spears
fresh, halved
4 Boneless skinless chicken
Breast halves
2 tablespoon Cooking oil
One half teaspoon Salt
One fourth teaspoon Pepper
10 Three fourths ounce Cream of chicken soup
undiluted
One half cup Mayonnaise
1 teaspoon Lemon juice
One half teaspoon Curry powder
1 cup Shredded cheddar cheese

Recipe by: Taste of Home Magazine, April '94/R. Banghart If desired,
partially cook 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, mayonnaise, lemon juice and curry powder. Pour over
chicken. Cover and bake at 375 F. for 40 minutes or until the chicken is
tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes.