Asparagus and Chicken Casserole

In springtime, when fresh asparagus are plentiful, combine them
with chicken, mushrooms, and a velvety white sauce in this subtle
casserole. For a fancier presentation, consider serving it scooped
into puff pastry cups made from a reliable recipe or purchased.

1 4- to 5-pound stewing hen, or 2 2-1/2- to 3-1/2-pound fryers
6 cups (1-1/2 quarts) water
2 pounds fresh asparagus
1/4 pound (1 stick) plus 2 tablespoons unsalted butter
1/2 cup all-purpose flour
3 cups homemade chicken stock or canned low-sodium broth
1 cup light cream (half-and-half)
3/4 pound fresh mushrooms, chopped
Salt
Freshly ground white pepper
1/2 cup dry white wine, or to taste
1 cup slivered roasted almonds
1-1/2 cup freshly grated Parmesan or Romano cheese

Place the chicken(s) in a stockpot, add water, bring to a boil over
high heat, and skim off any scum. Reduce the heat and simmer
chicken until very tender, about 2 to 3 hours. Let the chicken cool
in the stock. Remove the chicken and discard skin and bones. Cut
the meat into bite-sized pieces and reserve.

Snap off and discard the tough ends of the asparagus. Cut the
tender spears into 1-inch lengths. Steam the asparagus until al
dente. Drain and rinse in cold water to halt cooking and preserve
color; drain again. Reserve.

Melt 1/4 pound of the butter in a saucepan over medium heat. Stir
in the flour, and cook, stirring, until bubbly, about 5 minutes. Add
the stock to the flour mixture, using a wire whisk to combine. Stir
in the light cream and simmer until smooth and thickened, about
10 minutes. Add the mushrooms, wine, chicken, and salt and
pepper to taste.

Preheat the oven to 350° F.

Melt the remaining 2 tablespoons butter in a small skillet over
medium heat, add the almonds, and cook until golden, about 5
minutes.

Combine the asparagus and the chicken mixture in a shallow 9- x
13-inch ovenproof dish. Sprinkle with the cheese, and then with
the almonds. Bake the casserole until bubbly and cheese is melted,
about 30 minutes.

Serves 6 to 8.