2 chicken breasts, skinned, cut in half to make 4
1/4 tsp. pepper
1/4 c. vegetable oil
2 pkgs. (8 oz. each) frozen asparagus spears (thawed)
1 can cream of chicken soup (undiluted)
1/2 c. mayonnaise
1/2 tsp. curry powder, or less
1 tsp. lemon juice
1 c. shredded sharp Cheddar cheese (3-4 oz.)

Sprinkle chicken with pepper. Pour vegetable oil into skillet and heat to medium. Add chicken breasts and saute until white and opaque (about 5 minutes), turning to be sure both sides are cooking. Drain on paper towels.

Place defrosted asparagus on bottom of 2 quart baking dish. Place sauteed chicken on top of asparagus.

Mix together chicken soup, mayonnaise, lemon juice and curry powder. Pour over all. Sprinkle cheese on top. Cover casserole and bake 375 degrees 20-30 minutes until cheese is melted and bubbling.