Review of last recipe - Cheesecake Flowers (photo above) - The top didn't split and it wouldn't cleanly come out of the ramekin, so I left it in the ramekin.  It was deliciously un-cheesey; more egg-y than anything else.  Light and fluffy and definitely something I would make again.

TODAY'S RECIPE - CURRIED CHICKEN WITH ASPARAGUS
This was handwritten on a piece of scrap paper ... seems abit scary (and it's weird to see my younger handwriting).  Making this with leftover freshly steamed asparagus from last night's dinner.  Using Mrs. Dash with salt for the seasoned salt.

Serves 2

1 pkg (9 oz) frozen small onions with cream sauce
3/4 cup cooked chicken
1/2-1 tsp curry powder
1/2 tsp seasoned salt
1 pkg (10 oz) frozen asparagus spears
toast points

Cook onions as directed on package.  Stir in chicken, curry powder and seasoned salt.  Heat to a boil, then cover and simmer until chicken is hot; about 5 minutes.

Cook asparagus as directed.  Place spears on toast and spoon chicken mixture over it.