If you like, you can assemble this casserole ahead of time and tuck away in your refrigerator. Bake in 350 degree oven for 40 to 45 minutes.

4 c. fresh asparagus, cut up or 2 (8 oz.) pkgs. frozen cut asparagus
1 can condensed cream of shrimp soup
1/2 c. dairy sour cream
2 tbsp. coarsely shredded carrot
1 tsp. grated onion
1/8 tsp. pepper
1/2 c. herb-seasoned stuffing mix
1 tbsp. butter, melted

Cook fresh asparagus in boiling salted water 5 to 6 minutes or until crisp-tender. (Or, cook frozen asparagus according to package directions.) Drain well. Combine soup, sour cream, carrot, onion and pepper; fold in asparagus. Turn into an ungreased 1-quart baking dish. Combine stuffing mix and melted butter; sprinkle around edge of asparagus mixture. Bake, uncovered, in 350 degree oven for 30 to 35 minutes. Makes 4 to 6 servings.