Cambridge Celebrates – A Sesquicentennial
Who: The city of Cambridge, IL
Cost: $15 including shipping
Details: soft-backed, comb-bound
Pages of recipes: 326
Send checks to: Sally Vincent, 10102 E. 1500th St., Cambridge, IL 61238
Shrimp And Asparagus Casserole
Course Entrée
Cuisine American
Ingredients
- 2 10 oz. packages frozen asparagus cuts
- 1/4 Cup Butter
- 1/4 Cup Flour
- 1-3/4 Cups milk
- 1/2 Teaspoon Salt
- 1/8 Teaspoon pepper
- 1 egg yolk slightly beaten
- 1/2 Cup grated Parmesan cheese
- 1 lb. small shrimp cooked
- 1/2 Cup buttered soft bread crumbs
Instructions
- On a stove-top, blanch asparagus for 3 minutes. Drain well, set aside. In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly for 1 minute. Gradually whisk in the milk and cook until thickened. Season with salt and pepper. Stir in the beaten egg yolk, cheese and shrimp. In a buttered 2-1/2-quart casserole dish, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered breadcrumbs. Bake at 350 degrees for 30 minutes.