Instructions: Heat asparagus spears in medium saucepan. In separate pan, blend flour, salt, pepper, and sugar. Gradually stir in cream. Cook over medium heat, stirring constantly until thickened and smooth. Reduce heat and add shrimp. Combine remaining ingredients in a bowl. Stir this egg mixture into sauce and heat through. Do not boil.

Arrange drained asparagus in oblong baking dish and cover with sauce.

Heat uncovered at 400 degrees until hot. May be served on toast as main dish.

Serves 8.

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