Asparagus always gives a dish an elegant flair. Here, it also adds beautiful color.
Pound the chicken into ¼ inch thickness. Melt the butter in a frying pan over medium-high temperate. Add chicken and cook, turning, for about 5 minutes or until the chicken is brown. Remove chicken and set aside. To the drippings remaining in the frying pan, add the asparagus and mushrooms and cook, stirring for about 3 minutes. Return the chicken to the pan, add the Marsala wine, water, salt, and pepper.
Bring the mixture to a boil for 2 minutes to reduce the liquid. Reduce heat, cover and simmer for about 3 minutes or until the chicken and vegetables are tender. Arrange the chicken on a serving platter. Spoon the vegetable sauce over the chicken. Sprinkle with parsley and serve.