Ingredients

　　1 1/2 pounds fresh asparagus spears, trimmed and halved

　　2 tablespoons vegetable oil

　　4 boneless chicken breast halves

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　One 10 3/4-ounce can cream of chicken soup

　　1/2 cup mayonnaise

　　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 9 × 9-inch 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 degrees for 40 minutes, or until the chicken is tender and its juices run clear. Sprinkle the dish with the cheese and let stand for 5 minutes so the cheese melts.

　　Paula Deen's Kitchen Classics