1/2 c. heavy cream
1/2 c. milk
1 c. grated Parmesan cheese
1 c. grated white cheese
4 egg yolks
1 lb. cooked fresh shrimp
1 lb. cooked asparagus
Dash of ground nutmeg
Freshly ground pepper to taste
8 oz. fettuccine noodles, cooked
Lemon slices for garnish

Combine cream, milk and cheeses in top of double boiler placed over simmering water. Cook and stir until cheeses melt; do not boil. Beat in egg yolks, one at a time. Cook and stir until sauce thickens. Add shrimp, asparagus, nutmeg and pepper. Serve over cooked noodles and garnish with lemon slices. Serves 4.