1 lb. asparagus
1 lb. linguine
4 tsp. olive oil
1/4 c. butter
1/2 lb. sm. shrimp, cooked
1 1/2 c. Parmesan cheese, grated
2 to 3 c. half & half
4 egg yolks, slightly beaten

Snap off ends of asparagus and cut into 1 inch lengths. Cook linguine according to package. Rinse and drain thoroughly. Toss with olive oil. Melt butter in skillet. Add asparagus; cook and toss until bright green. Add 2 cups half & half. Cook down until cream is reduced by half. Reheat linguine in separate skillet. Add linguine and shrimp to asparagus and cream. Toss to combine. Add egg yolks and cheese; toss to combine. Thin with enough cream to make sauce- like consistency. Serve immediately. 4 servings.