- 2 (10 ounce) packages frozen cut asparagus
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 3/4 cup light cream
- 1/4 cup dry white wine, more cream or chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg yolk, slightly beaten
- 1/2 cup grated Parmesan cheese
- 1 pound cooked small shrimp
- 1/2 cup buttered soft bread crumbs
- On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside. 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. 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 350 degrees F for 30 minutes.