Festive Chicken Asparagus

Asparagus is one of my new favorite things so I was excited to try this recipe. I thought the bleu cheese gave this sauce a great, yet different flavor. LOVED it! How can you go wrong with the word "festive" in the name :-)?!
(this is the last recipe I'm trying from the Lone Star cookbook for now)

-1 package (10 oz) frozen asparagus (I was going to use frozen asparagus since I didn't see fresh on sale anywhere, but then I never found frozen so used fresh anyway and they worked great)
-2 chicken breasts, halved
-2 T. flour/cornstarch
-3 T. oil (I used 1 1/2)
-1/4 c. dry white wine (I used white cooking wine)
-1/4 c. bleu cheese
-1 can cream of chicken soup (I used 98%FF)
-1/2 t. salt
-1/4 t. pepper

-Thaw asparagus. Coat chicken with flour and brown lightly on all sides in oil.
-Meanwhile, in shallow casserole, combine wine, bleu cheese, soup, salt and pepper.
-Place chicken in soup mixture and spoon sauce over chicken. Bake at 375 degrees for 30 minutes.
-Separate asparagus into individual stalks. Remove casserole from oven and arrange asparagus between chicken pieces.
-Spoon some sauce over the chicken and asparagus. Cover tightly and bake an additional 30 minutes.
*We served over rice.