2 lbs. fresh asparagus, cleaned, trimmed and cut into 1 inch pieces
2 c. rice, cooked and cooled
1/4 tsp. salt
1/4 tsp. ground red pepper or paprika
1/3 c. sour cream
2/3 c. milk
1/2 lb. grated Cheddar cheese

Cook asparagus in boiling water for 10 minutes until tender crisp. Combine rice, salt, pepper, sour cream, milk and 1/2 of cheese. Spoon 1/2 of rice mixture into greased (9x9) pan. Arrange asparagus on top and spread remaining rice mixture over asparagus. Bake 350 degrees for 25 minutes. Sprinkle remaining over top of casserole during last 5 minutes of baking.