2 lbs. boneless chicken breasts, cut into 2-inch pieces
1/4 tsp. black pepper
1/2 c. oil
2 (10 oz.) pkg. frozen asparagus
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 tsp. curry powder
1 c. shredded sharp Cheddar cheese
1/2 c. mayonnaise
1 tsp. lemon juice
1 1/2 tsp. Accent (optional)

Sprinkle Accent and pepper over chicken. Heat oil in a 10-inch fry pan. Add chicken and saute 6 minutes until white and opaque. Remove chicken, drain on paper towel. Cook asparagus 4 to 5 minutes. Drain and place asparagus on the bottom of 9x9x2 inch pan. Place chicken over asparagus.

Mix together chicken soup, mayonnaise, lemon juice and curry powder. Pour over chicken and asparagus. Sprinkle top with the shredded cheese. Bake at 375 degrees for 30 minutes or until done. Serve over rice, if desired. This is delicious, nice for company or buffet.