1 1/2 pounds fresh asparagus spears, trimmed and halved 2 Tablespoons veg. oil 4 boneless chicken breast halves 1/2 tsp salt 1/4 tsp pepper One 10 3/4 ounce can cream of chicken soup 1/2 cup real mayonnaise NOT Miracle Whip 1 teaspoon fresh lemon juice 1 cup shredded cheddar cheese
If the asparagus spears are thick or seem tough, cook them in boiling water for 2 minutes; drain. Place the asparagus in a greased 9x9" baking dish. Heat the oil in a skillet, over medium heat; add the chicken and brown on both sides; season with salt and pepper. Arrange the chicken over the asparagus. In a bowl, mix the soup, mayonnaise and lemon juice; pour this over the chicken. Cover and bake at 375*F for 40 minutes, or until the chicken is tender and it's juices run clear. Sprinkle with the cheese and let stand for 5 minutes so the cheese melts.
