Preheat oven to 350°F.

Wash the asparagus and cut into thirds.

Place in boiling water and cook for 4 to 6 minutes, depending on how thick the stems are.

Remove from heat.

Drain and run briefly under cool water.

Set aside.

In a large bowl, combine the soup, milk, sour cream, pepper, garlic (if using), and seasoning of choice.

Add the asparagus and mix until well coated.

Stir in half of the French fried onions.

Pour into a lightly greased 9 X 13 inch pan.

Bake for 20 minutes.

Remove from the oven and sprinkle the remaining onions over the top of the casserole.

Place back in the oven and bake for 5 more minutes.

*This recipe brought to you courtesy of Penzey's.*