4 c. fresh asparagus, cut up
1 can cream of shrimp soup
1/2 c. sour cream
2 tbsp. coarsely shredded carrots
1 tsp. grated onion
Pepper to taste
1/2 c. herb seasoned stuffing mix
1 tbsp. melted butter

Cook asparagus until tender crisp. Combine soup, sour cream, carrot, onion, and pepper. Fold in asparagus.

Turn into ungreased 1-quart baking dish. Combine stuffing mix and melted butter. Sprinkle around edge. Bake uncovered in 350 degree oven for 30-35 minutes.