Place asparagus in a greased 11x7-in. baking dish; set aside. Sprinkle chicken with salt and pepper.
In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.