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