Spread the cooked asparagus on the bottom of a 9x13 inch casserole dish. Top with chopped onions. Spread chicken cubes over top of asparagus and onions.
In a saucepan on the stove top, mix flour with a little bit of the chicken broth until no lumps remain. Then add in the rest of the chicken broth, Italian salad dressing, lemon juice, curry powder and salt. Heat to boiling stirring often until it thickens. Pour mixture over top of the chicken.
Top with shredded cheese and almonds. Cover with aluminum foil and cook for 20 minutes at 350°F. Then remove foil and continue to cook for another 10 minutes. Top with green onions, if desired.