2 lb. boneless chicken breasts
1 lb. fresh asparagus
1 can cream of chicken soup
1/2 c. real mayonnaise
3 tbsp. lemon juice
1 c. grated sharp Cheddar cheese

Cube chicken into bite-size pieces. Saute in small amount of oil until meat turns white. Add pepper if desired. Steam asparagus until crisp done. Arrange asparagus in 9 inch baking dish - put chicken pieces on top.

Blend soup, mayonnaise and lemon juice until smooth; pour over meat. Add cheese to top. Bake at 350 degrees for 45 minutes. No salt needed. Serves 6.