DIRECTIONS
In a medium sauté pan, heat 2 TBSP butter over medium heat.
Sauté 1 TBSP chopped garlic in butter until tender.
Add shrimp
When shrimp are salmon color on both sides, remove from pan with a slotted spoon and set aside.
Deglaze pan with white wine.
Add ½ cup chicken stock and asparagus puree (see following recipe) to the butter and garlic.
Add remaining asparagus tips and shrimp.
Mix thoroughly while heating. Approximently 3 to 5 minutes.
To serve, combine heated mixture with 1 lb. cooked penne pasta in a large bowl or pasta platter.
Toss and serve from platter “family style”.
Finish with freshly grated parmesan cheese.

Asparagus Puree

Thoroughly wash asparagus bundles (leave the rubber bands on) and trim the bottom by 1 inch.
Cook bundles in boiling water for 7 to 10 minutes depending on asparagus size, making sure not to overcook.
When tender, remove from boiling water and rinse with cold water to stop cooking.
Cut asparagus into thirds, saving the tips in one bowl and the bottom two-thirds into another.
Using a blender or food processor, blend bottom 2/3 of asparagus with heavy cream, parmesan cheese, salt and pepper until the mixture becomes a smooth puree (thick but not a paste).
Set aside.