1 c. diced carrot
1 sm. onion, chopped
2 tbsp. butter
2 c. flaked cooked panfish or other lean fish (I microwave fish fillets)
1 can (10 3/4 oz.) cream of mushroom soup
1 pkg. (10 oz.) frozen asparagus cuts, thawed (or use fresh)
1/4 c. milk
2 tsp. lemon juice tsp. salt
1/8 tsp. pepper
1 c. baking mix (Bisquick)
1/3 c. milk
1 tsp. diced parsley flakes
Dash paprika

Heat oven to 375 degrees. In 9 inch skillet, cook and stir carrot and onion in butter over medium heat until tender, about 11 minutes. Remove to 1 1/2 quart casserole. Stir in fish, cream of mushroom soup, asparagus cuts, 1/4 cup milk, the lemon juice, salt and pepper. Set aside.

In a small bowl, combine the baking mix, 1/3 cup milk, parsley flakes and paprika. Mix with fork. Drop 8 mounds of dough on fish mixture in casserole. Bake until biscuits are golden brown and casserole is bubbly, about 35 minutes. Brush biscuits with melted butter before serving, if desired. Recipe serves 4 to 6 people.