4 cans asparagus, drained
1 cup cream
1 tablespoon butter
4 oz cream cheese OR marscapone
1 cup half n half (may use milk)
1 can cream of shrimp soup
1 can tiny shrimp, drained
1/4-1/2 teaspoons fresh grated nutmeg
1/2 teaspoon garlic powder
salt and pepper, to desired taste
1 can cheese French fried onions

In a saucepan on low heat, whisk together cream, butter and cream cheese until melted and smooth. Add in half and half and soup and stir well. Add spices and incorporate well then mix in drained asparagus and shrimp. Pour into a casserole dish and sprinkle the onions on top.

Bake in a 350°F oven until bubbly about 40 minutes.

Submitted by: Marla Bradham