Heat oven to 425°F. Place chicken on a lightly greased baking sheet.
Bake 12 to 15 minutes or until chicken is cooked through.
Meanwhile, cook asparagus in boiling salted water for 4 minutes or until crisp-tender.
Drain and rinse under cold water.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Whisk in chicken broth, lemon juice, and cream. Cook, stirring constantly, until sauce is thickened.
Stir in Parmesan cheese and season with salt and pepper.
In a shallow bowl, combine chicken and asparagus. Pour sauce over chicken and asparagus.