Dice boneless breast into small 1/2 inch cubes. Cut asparagus stalks diagonally in 1/2 sections. Discard ends. Heat oil, add salt, then chicken, and stir fry until chicken loses its pinkness. Remove from pan. Blend water and cornstarch to a paste. Heat remaining oil, add crushed japone chile and asparagus, and cook for one minute. Add soy sauce and heat quickly. Add chicken for two minutes over covered medium heat. Blend in cornstarch mixture to thicken. Serve immediately. Serves four.
