2 pkg. frozen asparagus or 1 1/2 lb. fresh
1/4 c. white vinegar or 1/4 c. cream
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
buttered bread crumbs
1/2 c. flour
1 c. milk
1 slightly beaten egg yolk
1 lb. small shrimp
1/2 c. chicken broth

Stir together gradually the flour and cream. Cook until thick. Stir in vinegar and 1/4 cup cream or chicken broth and season with salt and pepper. Stir in slightly beaten egg yolk, 1/2 cup grated Parmesan cheese and shrimp. Put in buttered 2 1/2-quart casserole layers of 1/2 shrimp sauce and 1/2 asparagus; repeat. Top with bread crumbs and bake at 350°F for 30 minutes.