4 c. fresh asparagus, cut up; or 2 (8 oz.) pkgs. frozen; or 2 cans, drained
1 can cream of shrimp soup
1/2 c. sour cream
2 tbsp. 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 (or prepare frozen or canned per directions). Drain well. Combine soup, sour cream, carrot, onion and pepper; fold in asparagus. Turn into an ungreased 1 1/2 quart casserole. Combine stuffing mix and melted butter; sprinkle around edge of asparagus mixture. Bake uncovered in 350 degree oven for 30 to 35 minutes. You can assemble this ahead of time and refrigerate overnight. Bake for 40 to 45 minutes.