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1 pound fresh asparagus spears, trimmed and cleaned (about 20)
1 15 1/2-ounce can red salmon
2 tablespoons green onions sliced
1/4 cup butter or margarine
2 tablespoons flour
1 cup half and half
1/4 teaspoon salt
1 egg yolk beaten
1/4 cup sherry
1 teaspoon lemon juice
Parmesan cheese grated


Place asparagus in a medium skillet with a piece of crumpled foil under tips. Add just enough boiling water to cover stems. Cover skillet and cook over medium heat for 5 to 10 minutes or just until crisp-tender. Drain and arrange on a platter or serving dish; keep warm if necessary.

Meanwhile, drain salmon, remove bones and dark skin. Break into bite-size chunks; set aside.

In a medium saucepan over medium heat, sauté green onions in butter or margarine for 1 minute. Add flour. Cook and stir for 1 to 2 minutes. Add half-and-half and salt. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened; remove from heat. Gradually stir about one-third of the hot mixture into egg yolk, then stir back into hot mixture in saucepan. Cook and stir over low heat for 1 to 2 minutes until thickened (do not boil).

Stir in sherry and lemon juice. Stir in salmon and heat through. Spoon salmon mixture over hot asparagus. Sprinkle with cheese. Serve immediately.