1 1/2 pounds Fresh asparagus spears Halved 4 Boneless skinless chicken Breast halves 2 tablespoons Cooking oil 1/2 teaspoon Salt 1/4 teaspoon Pepper 10 3/4 ounces Condensed cream of chicken Soup -- undiluted 1/2 cup Mayonnaise 1 teaspoon Lemon juice 1/2 teaspoon Curry powder 4 ounces Shredded cheddar cheese If desired, partially cook asparagus; drain. Place the asparagus in a greased 9" square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 degrees for 40 minutes or until chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy