This is one of our typical rotisserie chicken dinners. We slice up the white meat and warm it in some gravy. The chicken gravy is good with both the chicken and the rice. To jazz up the asparagus, first I sautéed onions and mushrooms then I added the cut up pieces of asparagus and cook it all together until the asparagus is tender. I think the asparagus goes further if it is cut up rather than served in stalks but the stalks look more elegant. My one bunch of asparagus will serve two dinners with the other dinner being penne and asparagus in a couple of days.