Rice and Asparagus Casserole

2 lbs fresh asparagus, cut into 1" pieces
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese

Preheat oven to 350 degrees.

Boil asparagus until crisp-tender (about 10 minutes).

In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.

Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.

NOTES
I think this comes from Mr. Food.
Untried.