2 (10 oz.) pkgs. frozen asparagus
1 (3 oz.) pkg. cream cheese, softened
1 (10 3/4 oz.) can condensed cream of shrimp soup
2 tbsp. butter, melted
1/2 c. dry bread crumbs

Cook asparagus in boiling water in saucepan 10 minutes, or until tender and drain. Meanwhile, beat together cream cheese and about 1/3 of soup in a bowl until smooth. Stir in remaining soup. Toss together butter and bread crumbs. Place asparagus in greased 1 1/2 quart casserole. Pour soup mixture over asparagus and top with buttered crumbs, sprinkle with paprika. Bake in oven at 350 degrees for 25 minutes or until hot. If made in advance and refrigerate, allow 10 extra minutes for final heating in oven. Serves 4 to 6.