UNCLE BEN'S® wild rice (6 oz. box)
3 oz. can sliced mushrooms, reserve broth
1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
3/4 c. milk
3 oz. pkg. cream cheese, softened
4 1/2 oz. can tiny whole shrimp, rinse and drain
10 oz. pkg. frozen asparagus, drained
Pinch of white pepper

Cook rice according to directions. Meanwhile, make sauce by melting butter over low heat. Mix in flour, salt and pepper. When bubbly, remove from heat. Stir in mushroom broth and milk. Cook over medium heat. Stir constantly until thickened. Cook 1 minute longer. Add cream cheese, stir with wire whip until smooth. Add half the mushrooms to the sauce. Mix shrimp and remaining mushrooms with rice. Spoon over asparagus arranged on platter. Top with sauce to desired taste.