Fill a small pot with water, add salt and bring to boil.
Chop the chicken fillets in bite-sized pieces and add to the boiling water.
Cook for about 20 minutes, or until chicken is done.

When the fillets are cooked, drain and using two forks, shred the chicken well. Set aside.

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.

In a small pot of salted boiling water, cook the asparagus for about 10 minutes. Drain and set aside.

In a large skilled over medium-high heat heat the butter. When melted, add the onion and the cooked asparagus and saute for about 4 minutes or until fragnant.

Add the garlic gloves and saute for about 2 minutes more.

Add the heavy cream and the chicken and the lemon juice.
Season with salt and pepper and bring to a simmer.
Cook for about 5 minutes or until thickened.

Remove from heat, stir in the dill and serve on top of the pasta.
Enjoy!