I found this recipe in a magazine years ago. We loved it, but over the years have changed up the original recipe a bit. I love asparagus (especially fresh) and I love the taste of curry seasoning, so this dish is amazing to me! I hope you will enjoy it too!
Cut bottoms off of asparagus spears (about 1 inch); place in a large pot and cover with water.
Bring to a boil and cook until asparagus is partially cooked.
While asparagus is cooking, brown chicken in oil in a skillet, over medium heat, on both sides; season with salt and pepper.
Place asparagus spears vertically in an 11 x 7 inch baking dish; place chicken breasts over the asparagus.
In a bowl, combine soup, mayo, lemon juice, and curry powder, pour over chicken.
Cover and bake at 375 for 40 minutes or until juices run clear.
Sprinkle with cheese; let stand 5 minutes before serving.
Notes: The original recipe called for 4 chicken breasts, and I originally made it this way. (Back then I would say the Chicken breasts were probably medium sized) These days I find that the chicken breasts in the stores are just HUGE and 4 of them "throws off" the recipe somewhat... In this case I use 3 large chicken breasts cut in half lengthwise to make 6 smaller breast pieces. (All in all about 2 lbs. of chicken)