Nickey's Chicken N Asparagus Soup

1
Bring stock to a rolling boil in a medium size pot.
2
Combine chicken and cornstarch paste in small bowl; set aside.
3
Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
4
Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
5
Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
6
Add pepper to your taste. Serve hot.
7
NOTE: A little cilantro to garnish and flavor is nice.