6 oz. uncooked angel hair pasta
2 tbsp. butter
2 tbsp. flour
1 tsp. chicken flavor instant bouillon
1 1/2 c. milk
2 oz. (1/2 c.) shredded Swiss cheese
1/4 c. grated Parmesan cheese
1/2 lb. fresh or frozen cooked shrimp, deveined
8 oz. (18 spears) fresh asparagus, cooked, drained & cut into 1 inch pieces OR
10 oz. pkg. frozen asparagus cuts, thawed & drained
2 oz. (1 c.) sliced fresh mushrooms

Cook pasta to desired doneness as directed on package. Drain, rinse with hot water. Keep warm. Melt butter in medium sauce pan. Blend in flour and bouillon; cook until it's smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over pasta. Serves 4.