1 1/2 lb. fresh asparagus
1/4 c. butter
1/4 c. flour
1 tsp. salt
1 1/2 c. cooked, peeled, deveined shrimp
1 c. milk
1 c. half & half
1 tbsp. dry sherry
Dash of pepper

Prepare and cook asparagus until tender; drain. Melt butter in saucepan over low heat; blend in flour and seasonings. Slowly add milk and half & half, stirring constantly until smooth and thick. Add sherry. Carefully fold in shrimp. Allow shrimp to heat through. Pour shrimp sauce over well drained, warmed asparagus. Garnish with parsley if desired.