1 (9 oz.) pkg. thawed frozen asparagus
3 shallots or green onions, minced
2/3 c. Hollandaise sauce (homemade or prepared from packaged mix)
4 Market Day boneless chicken breasts, skinned & halved
Flour seasoned with salt and pepper
1/4 c. (1/2 stick) butter
1/3 c. grated Parmesan cheese

For Mousse: Cut thawed asparagus into 1" pieces. Place in saucepan with shallots or onions and enough salted water to cover and cook until tender, 12 to 15 minutes. Drain thoroughly, pressing out all water. Puree in blender or finely chop. Combine asparagus and hollandaise in mixing bowl and keep warm. (May be done ahead.)

Preheat broiler. Place chicken breasts between 2 sheets of waxed paper and pound them until thin (about 1/4"). Dip chicken in seasoned flour, shaking off excess. Heat butter in 10" to 12" skillet over high heat and saute chicken breasts quickly until golden brown, about 2 minutes on each side. Remove to large shallow casserole. Evenly spoon mousse on each chicken breast. Sprinkle with Parmesan and place under broiler until top begins to brown lightly and cheese is bubbling. Serve immediately.

Fresh asparagus may be substituted for frozen, if desired.