1 lb. fresh asparagus
3 tbsp. butter
1/4 c. white flour
2 c. milk, heated
Salt & freshly ground black pepper to taste
1 tbsp. butter
1 lb. med. raw shrimp, peeled & cleaned
2 tbsp. dry white wine
French or Italian bread, thinly sliced and toasted
Paprika

Snap off tough bottom part of each asparagus spear. Cut the spears into bite-sized pieces. Lightly steam the asparagus for 3-4 minutes; drain and set aside.

In a saucepan, melt 3 tablespoons of butter. Whisk in the flour. Simmer on low heat for a minute or two, stirring constantly. Gradually add the milk, while stirring. Continue to stir until the sauce thickens, about 5 minutes. Add salt and pepper to taste.

In another pan, melt the remaining tablespoon of butter, add the shrimp and saute briefly until they begin to turn pink. Stir in the white wine and simmer just a couple of minutes. Remove the shrimp from the cooking liquid and set them aside. Stir the cooking liquid into the white sauce. If the sauce seems too thin, let it cook gently for a few minutes more to reduce.

Arrange slices of toasted bread on each plate. Then add the shrimp and asparagus to the sauce and ladle it over the toast. Sprinkle with paprika.