Shrimp and Asparagus Casserole

SUBMITTED BY: Joan Vallem

"This scrumptious seafood dish 'travels well'. At least, the recipe does= I make sure to pack it in my handbag whenever my husband and I are preparing to visit out-of-state relatives. Now that we're retired, we travel often. And it's our custom to take over in the kitchen wherever we visit and whip up one of our own family favorites-frequently this casserole. It never fails to win us compliments...along with invitations to visit again!"

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

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.