4 to 6 boneless chicken breasts 
1/4 cup vegetable oil 
4 teaspoons melted butter 
1/4 cup flour 
1/2 teaspoon salt 
2 cups chicken broth 
1/2 cup heavy cream 
1/2 teaspoon Tabasco 
1 (approx. 16 ounces) can of asparagus 
1/2 cup grated Parmesan cheese

Brown the chicken breasts in oil. In a saucepan, add flour and salt to butter. Stir in chicken broth and cook until thick. Remove from heat; add cream and Tabasco.
Place asparagus in the bottom of a 9x13" casserole.
Arrange the chicken on top of the asparagus. Pour sauce over the chicken and asparagus. Sprinkle with cheese. Bake at 350 for 45 minutes.

Serves 4 to 6.