A quick and delicious meal.
I brushed the asparagus with olive oil and shook it in a mixture of panko crumbs and grated parmesan, and baked it for 20 minutes.
I had a leftover cooked chicken breast which I chopped into pieces. I cooked chopped mushroom and onion in a couple of tablespoons of light zesty italian salad dressing. Then I added a tbs of soya sauce, the chopped chicken and a large tomato, cut into chunks.
When everything was heated, I served the chicken and asparagus together.