Shrimp And Asparagus Casserole

Cambridge Celebrates – A Sesquicentennial

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Shrimp And Asparagus Casserole

Course Entrée
Cuisine American


  • 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


  • 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.