4 lg. or 6 skinny asparagus (fresh or frozen)
4 fresh mushrooms
12 med. shrimp
Knorr's Hollandaise Sauce
Parmesan cheese
Bread crumbs

Cook asparagus spears 1 minute. Saute mushrooms and shrimp separately in butter for 1 minute.

In an individual baking dish, layer 4 to 6 cooked asparagus spears, sauteed mushrooms and shrimp. Top with hollandaise, Parmesan and bread crumbs and heat thoroughly before serving. Serves 1.