Asparagus Casserole

1 pound fresh asparagus (trimmed and cut into 1” pieces) or 1 package (10 ounce) frozen asparagus
½ cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
6 (4-6ounce) boneless, skinless chicken breasts
¼ cup butter/margarine
1 an (10.75 ounce) condensed cream of mushroom soup
1 cup whipping cream
¼ cup chopped pimiento
¼ teaspoon salt
1/8 teaspoon hot pepper sauce
¼ cup grated Parmesan cheese

Preheat oven to 400 degrees.  Cook asparagus, rinse with cold water to stop cooking and drain.  Arrange asparagus pieces in the bottom of a 9 x 13 greased/sprayed dish; set aside.  In a shallow dish combine flour, 1/8 teaspoon salt, pepper and paprika.  Dredge chicken breasts in flour mixture until evenly coated; shake off excess.  Heat a large skillet over medium-high heat.  Melt butter and when foam subsides, cook chicken until browned on both sides.  Remove from skillet and arrange on top of asparagus.  In a separate bowl, combine cream of mushroom soup, cream, pimiento, remaining salt and hot pepper sauce; stir until blended.  Spoon over chicken and sprinkle with Parmesan cheese.   Bake uncovered, 15 to 20 minutes or until bubbly.  Serves 6.