Shrimp And Asparagus Casserole

• 2 packages (10 ounces each) frozen asparagus cuts
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 3/4 cup half-and-half cream
• 1/4 cup dry white wine or 1/4 cup more cream or 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 large egg yolk, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 pound cooked small shrimp
• 1/2 cup buttered soft bread crumbs

1. On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside.
2. In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream; cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp.
3. In a buttered 2-1/2-qt. casserole, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350u0b0 for 30 minutes.

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

Taken from www.tasteofhome.com/recipes/shrimp-and-asparagus-casserole/ (may not work)