Asparagus Supreme

1 1/2 pounds fresh asparagus
1 can cream of chicken soup
1 tablespoon flour
1/2 cup sour cream
1/4 cup grated carrot, optional
1 tablespoon grated onion
salt and pepper

Topping:
3/4 cup herb seasoned stuffing mix
2 tablespoons butter, melted

Wash fresh asparagus, cut into 1 inch pieces and cook in boiling water until tender. Drain.

Blend together soup and flour. Add sour cream, carrot, onion, salt and pepper. Stir in asparagus. Turn into a 2 quart casserole.

Combine stuffing mix and butter sprinkle around edge of baking dish.

Bake at 350F for 30 minutes.