Before beginning ,remove about 1inch of the bases of asparagus. Use potato peeler and peel the bases.Put aside .

In a large bowl place about 2-3 Lbs ground chicken meat and add desired amount of capers ( if capers are large chop them a bit ).

Soak about 2 cups of stale italian bread in a bowl with some milk and squeeze all the excess milk out. Add this soaked bread,2 eggs ,lots of chopped green onions, a splash of sesame oil to the chicken . Season with salt/pepper and mix well(use your hands, its easier).

Add a good amount of crumbled corn bread and and continue to mix well until the mixture feels like a soft stuffing.

Separate the mixture into balls the size of a hand ball ( may vary, see photo for easy understanding ). Pat the mixture into your palm and simple cover a portion of the asparagus leaving the ends and tips visible . Be sure to tighten the meat around by squeezing firmly up and down then roll it in between your hands to help tighten. Repeat , put aside .

In a frying pan , heat a good splash of frying vegetable oil and fry on all sides on medium heat. Do not cook through.Remove from frying pan and place on a baking pan covered with aluminum foil. Preat oven to about 375/400. Bake for about 10/15 minutes or until cooked through. 

FOR THE SAUCE

Sautee some finely chopped onion with some butter on very low heat until super super soft . Add a good shot of cognac .Be careful, it will catch fire if using a gas stove.Don't panic and simply give it a good blow and it will go out. Allow the alcohol to cook out about 3 minutes on high heat. Add a good amount of heavy cream and continue to cook till it thickens . You can add a bit more butter ( optional). Add a good splash of preferred steak sauce .Taste for seasonings and put aside.

When serving, add some cream sauce on the bottom of dish, slice the chicken wrapped asparagus and place on top. Serve with some fried potato or rice.