Ingredients:
1 1/2 lbs shrimp, steamed and cleaned
1 lb fresh asparagus, lightly steamed
1 (14 ounce) cans artichoke hearts, drained and quartered
1/4 lb fresh mushrooms, sliced or 1 (4 ounce) cans mushrooms, drained
6 tablespoons butter, divided
4 1/2 tablespoons flour
3/4 cup whipping cream
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup dry sherry ( not cooking sherry)
1 tablespoon Worcestershire sauce
1/4 cup grated parmesan cheese
Directions:
Preheat over to 375 degrees.
Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
Slowly add the whipping cream and milk, stirring constantly.
When the sauce is thick and smooth, add the salt and peppers.
Stir in the Worcestershire and sherry.
Pour the sauce over the casserole and sprinkle with the parmesan cheese.
Bake for 20 minutes.
Servings: 6
Time preparation: 45 min.
Time total: 65 min.