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

Cook fresh asparagus in boiling, salted water 5 to 6 minutes or until crisp-tender (or cook and drain frozen asparagus). In 2 quart casserole, blend together soup, sour cream, carrot, onion, and pepper. Stir in asparagus. Crush croutons, then mix with butter and sprinkle around edge. Bake at 350 degrees, uncovered, 30 to 35 minutes. Serves 4 to 6.