Broil chicken 6 in. from the heat until juices run clear. Meanwhile, in
a large skillet, bring 1/2 in. of water to a boil. Add asparagus.
Reduce heat; cover and simmer for 3-5 minutes or until crisp-
tender. Drain and place in a greased shallow 2-1/2-qt. baking dish.
Cut chicken into thin slices
In a bowl, combine the soup, Worcestershire sauce and nutmeg.
Spread half over asparagus. Sprinkle with 1/3 cup Parmesan
cheese. Top with chicken. Spread remaining soup mixture over
chicken; sprinkle with 1/3 cup Parmesan cheese
Bake, uncovered, at 400 degrees F for 20 minutes. Fold whipped
cream into mayonnaise; spread over top. Sprinkle with remaining
Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or
until golden brown