• 2 Lbs. asparagus, tough ends discarded
• 1/3 cup all purpose flour
• 1-1/2 Lbs. boneless skinless chicken breast half, cut into 2-0/1 inches cubes
• 2 Tbs. unsalted butter
• 1 onion\cooked, thinly sliced
• 3/4 cup chicken stock
• 2 Tbs. sun dry tomatoes, minced
• 1/2 cup heavy cream
• 2 Tbs. lemon juice

Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5 minutes or until tender. Remove from steamer basket. Cut off asparagus tips. Set aside and keep warm. Puree asparagus stems in a blender or food processor and set aside. Combine flour, and salt and pepper to taste in a bowl. Dredge chicken cubes in flour mixture, shaking off excess. Set aside. Melt butter in a heavy nonstick skillet over medium heat. Saute onions 5-7 minutes or until softened. Do not brown. Add chicken and saute 3-4 minutes, stirring occasionally, or until evenly browned. Stir in stock and bring to a boil. Reduce heat to medium low and simmer about 15 minutes or until chicken is cooked throughout. Using a slotted spoon, transfer chicken cubes to a platter and keep warm. Stir asparagus puree, tomatoes, cream, lemon juice and salt and pepper to taste into same skillet. Simmer 4-5 minutes, stirring frequently, or until sauce is thickened. Serve sauce over chicken and asparagus tips.