1 1/2 lb Asparagues spears -- fresh, halved 4 Boneless skinless chicken Breast halves 2 tb Cooking oil 1/2 ts Salt 1/4 ts Pepper 10 3/4 oz Cream of chicken soup -- undiluted 1/2 c Mayonnaise 1 ts Lemon juice 1/2 ts Curry powder 1 c Shredded cheddar cheese