Mash cream cheese with milk until soft and well blended, then stir in pieces of chicken, resreving a few pieces for decoration. Melt butter in frying pan and fry almonds until golden. Drain asparagus from can and cut 2/3 of it into 1-inch pirces. Stir these with almonds into chicken and cream cheese mixture. Season with salt and pepper. Garnish with remaining chicken and asparagus.
- 6 ounces cream cheese
- 2 tablespoons milk
- 1 pound cooked chicken -- diced
- 2 tablespoons butter
- 2 ounces blanched almonds -- split
- 10½ ounces asparagus
- Salt and pepper