Brown the chicken breasts in oil. Melt butter in a saucepan; stir in the flour and salt until smooth. Stir in chicken broth and cook until thick. Remove from
heat; add the cream and Tabasco.
Place asparagus in the bottom of a 2- to 3-quart baking dish.
Arrange the chicken on top of the asparagus. Pour sauce over the
chicken and asparagus. Sprinkle with cheese. Bake at 350° F. for 45