11 qts. water, divided
Salt
3 oz. angel hair pasta, uncooked
3 eggs
1 c. whipping cream
1/2 tsp. nutmeg
Pepper
1 c. Parmesan cheese, divided
1 1/2 lbs. thin asparagus spears, tough ends discarded, boiled for 3-5 min.
1 1/2 lbs. lg. shrimp, shelled, deveined, boiled 2-3 min. until pink and curled
6 tbsp. butter, melted
3 tbsp. lemon juice

Spray 8 1/2 cup souffle dishes or large muffin cups with non-stick spray. Place on rimmed baking sheet.

Bring water to boil; add 2 teaspoons salt and pasta. Cook 4-5 minutes until tender. Drain well. Divide pasta among prepared dishes; set aside.

Combine eggs, cream, nutmeg, 1 teaspoon salt, pepper and 2/3 cup Parmesan in bowl, mixing well. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup cheese. Bake at 350 degrees for 20-25 minutes. Cool 10 minutes.

Serve with cooked shrimp and asparagus tossed with melted butter and lemon juice. To serve, run knife around inside edge of each mold. Invert and center on dinner plates, browned side up. Arrange shrimp and asparagus around each as a border.