Rinse asparagus thoroughly. Break off tough bottoms. If thick
stems. Blanch in boiling salted water until tender-crisp. Cut
Melt 2 tablespoons butter in skillet. Saute lightly
salted shrimp until cooked but still crisp. Drain and save the
Melt 2 tablespoons butter in skillet. Add flour and whisk 3 minutes
heat until pale yellow. Add 2 cups heated cream. Bring sauce to
whisking constantly. Season with pinch of nutmeg.
shrimp to sauce and heat, stirring constantly. Add salt and pepper
taste. If sauce becomes too thick, add enough shrimp liquid to
Serve over lightly buttered noodles.
From "Tell Me More" - Jr League of Lafayette, LA