2 whole chicken breasts, skinned, boned & cut into 2 x 4 inch pieces
1/4 tsp. black pepper
1/2 c. corn oil
2 pkgs. frozen asparagus spears
1 can cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1 tsp. curry powder
1 c. sharp cheddar cheese, shredded

Sprinkle pepper over chicken. Saute chicken over low heat, in corn oil until chicken is white and opaque. DO NOT BROWN. Remove from frying pan and drain on paper towel. Steam or boil asparagus for 3 to 4 minutes. Do not fully cook. Place asparagus in bottom of a 9 x 9 x 2 inch baking pan. Place chicken on asparagus. Mix together - soup, mayonnaise, curry and lemon juice. Pour mixture over chicken. Sprinkle cheese over top. Cover pan with aluminum foil and bake at 375 degrees for 30 minutes or until done. Serve with white rice. Serves 4.