Shrimp And Asparagus Casserole

• 2 (10 oz. each) pkg. frozen asparagus cuts
• 1/4 c. butter
• 1/4 c. all-purpose flour
• 1 c. milk
• 3/4 c. light cream
• 1/4 c. dry white wine or 1/4 cup more cream or 1/4 c. chicken broth
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 egg yolk, slightly beaten
• 1/2 c. grated Parmesan cheese
• 1 lb. cooked small shrimp
• 1/2 c. buttered soft bread crumbs

1. On stove top or in microwave oven, blanch asparagus for 3 minutes.
2. Drain well; set aside.
3. In a small saucepan, melt butter.
4. Stir in the flour; cook, stirring constantly, for 1 minute.
5. Gradually whisk in milk and cream.
6. Cook until thickened.
7. Stir in wine (or substitute).
8. Season with salt and pepper.
9. Stir in beaten egg yolk, cheese and shrimp.
10. In a buttered 2 1/2-quart casserole, arrange half the asparagus.
11. Pour on half the sauce.
12. Repeat layers.
13. Top with buttered crumbs. Bake at 350u0b0 for 30 minutes.
14. Yields 6 servings.

frozen asparagus cuts, butter, allpurpose, milk, light cream, white wine, salt, pepper, egg yolk, parmesan cheese, shrimp, buttered soft bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557514 (may not work)