4 boneless, skinless chicken breasts
2 tsp. vegetable oil
1 (10 3/4 oz.) can condensed cream of chicken soup
1/3 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 (10 oz.) pkg. frozen asparagus spears, thawed
1/4 c. shredded cheddar cheese
1/8 tsp. pepper

Cut chicken into strips. In skillet over high heat in hot oil, cook chicken until lightly browned. With slotted spoon, remove chicken to plate. In small bowl, mix undiluted chicken soup, mayonnaise, lemon juice, curry powder and pepper.