2 tbsp. butter of butter
2 tbsp. flour
1 c. milk
1 pkg. (3 oz.) cream cheese, cut into 1 inch cubes
1/4 tsp. dill weed
2 tbsp. dry sherry
1 can (4 1/2 oz.) med. shrimp, drained
1 can (2 1/2 oz.) mushrooms, stems & pieces, drained
1 can (15 oz.) extra long green asparagus spears
4 diagonally cut slices French bread, toasted

Melt butter in medium saucepan. Stir in flour; cook until bubbly. Add milk. Cook until mixture boils and thickens, stirring constantly. Stir in cream cheese until melted. Stir in dill weed, sherry, shrimp and mushrooms. Cook over low heat until thoroughly heated. In large skillet, simmer asparagus over low heat just until thoroughly heated.

Place toasted French bread on 4 individual serving plates. Remove asparagus from skillet with spatula; arrange on toast. Pour shrimp sauce over asparagus. Makes 4 servings.