1 (5 lb.) hen or equivalent in chicken pieces
6 tbsp. butter
1 tsp. salt
1/2 c. flour
1 c. milk
2 c. chicken broth, strained
1 c. salad dressing
1 tbsp. lemon juice
1/2 tsp. curry powder
2 (19 oz.) cans asparagus
Pimento strips

Steam chicken in boiling water, salted to taste. Cool. Remove meat from bones. Melt butter; add salt. Blend in flour until smooth. Add milk and chicken broth; cook and stir over low heat until thickened. Remove from heat and add salad dressing, lemon juice, and curry; mix well. In casserole dish, place a layer of chicken and layer of asparagus; pour sauce over it. Place in 400 degree oven for about 20 minutes or until heated through. Garnish with pimento strips.