6 shallots, peeled and sliced (or 6 green onions, chopped
1 fryer, cut into pieces
1 lb. asparagus, fresh or frozen
1 c. chicken broth
2 tbsp. cornstarch dissolved in 1/4 cup cold water
2 tbsp. fresh lemon juice
2 tbsp. dill
1 tsp. salt
1 tsp. black pepper

Scatter shallots or green onions in bottom of microwave roasting pan. Arrange chicken parts in pan with breasts in the center. Pour broth and lemon juice over chicken and season with salt and pepper. Cover tightly with plastic wrap. Microwave on high for 15 minutes.

Remove from oven; stir in cornstarch. Turn all chicken pieces over. Spread asparagus over chicken. Sprinkle with dill.

Replace plastic wrap and microwave on high for 10 minutes. Let stand, covered, for 5 minutes.