1 1/2 lbs. asparagus
1 can cream of chicken soup (10 3/4 oz.)
1 tbsp. flour
1/2 c. sour cream
1/4 c. carrots, grated
1 tbsp. onion, grated
3/4 c. herb stuffing mix
2 tbsp. melted butter

Cut asparagus into one inch pieces, cook in boiling water until tender; drain well. Blend soup and flour, add sour cream, carrots, onions and seasonings. Stir in asparagus. Turn into greased two quart casserole dish. Combine stuffing mix and butter. Sprinkle around top of asparagus mixture. Bake 350 degrees for 30 minutes.