1. Melt 30g or 2 tablespoons of butter in a large skillet over medium heat. Add your chicken pieces and cook for about 5 minutes, or until they're nicely browned. Remove the skillet from the heat and set it aside for now.

2. In the same skillet, add the remaining 30g or 2 tablespoons of butter. Throw in your asparagus pieces and cook for 3 to 4 minutes, or until they're tender. Add a pinch of salt and a few grinds of pepper to taste.

3. In a separate saucepan, combine 240ml or 1 cup of heavy cream, 120ml or 1/2 cup of water, 15ml or 1 tablespoon of soy sauce, and 1 clove of minced garlic. Bring this mixture to a simmer over medium heat, letting it cook until the sauce has thickened slightly.

4. In a large mixing bowl, combine your cooked chicken, asparagus, and sauce. Stir everything together until it's well combined.

5. Transfer this mixture to a 23x33cm or 9x13 inch baking dish. Sprinkle some chopped chives over the top and bake in a preheated oven at 190°C or 375°F for 20 to 25 minutes, or until the casserole is hot and bubbly.