Saucy Chicken and Asparagus

I discovered this lovely recipe a few years ago. We are hoping to get enough asparagus in the garden to enjoy weeks of it. Our little patch is still in humble beginnings. We did get to eat this once this spring.

• 1-1/2 pounds fresh asparagus spears, halved ( I put in as much as I can)
  
• 4 boneless skinless chicken breast halves ( We do between 6-8 to feed the family)
  
• 2 tablespoons canola oil (Or Vegetable oil)
  
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup mayonnaise (Yes, I use Miracle Whip)
  
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder (oops, I don't use this)
  
• 1 cup (4 ounces) shredded cheddar cheese

• If desired, partially cook asparagus; (I would suggest very lightly cooked or not at all.)drain. Place the asparagus in a greased 9-in. (9X13) 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° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yield: 4 servings. (See above)