Bay State Wiggle

Over medium-high heat, in a large skillet, melt 2 tablespoons of butter. Add shrimp, and saute until almost done. Add asparagus pieces, and continue to saute until tender-crisp, and shrimp is pink and opaque. Remove from skillet to a heated platter.

Melt remaining 3 tablespoons butter in skillet on medium-high heat. Add in flour to make a roux. Add in heavy cream, salt and pepper; whisk until smooth. Lower heat to medium-low, continue to simmer until sauce starts to thicken. Add shrimp and asparagus back to the skillet with the sauce. Continue to simmer for a few more minutes until sauce is thickened and bubbly.

Serve over toasted baguette slices and garnish with chopped chives.