Beef Patties with Shrimp and Bacon

For Bacon-Wrapped Beef Patties:

In a skillet or microwave, cook bacon until cooked through but on crisp. Drain on paper towels.

Position oven rack about 4 to 5 inches from broiler. Preheat broiler to high heat.

In a large bowl, combine eggs, breadcrumbs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well using clean hands. Shape into 8 patties. Wrap bacon strips around each patty and secure with a wooden pick.

Broil patties for 5 to 6 minutes on each side or until meat is no longer pink and the internal temperature reaches 160º F, on an instant read meat thermometer.

Remove wooden picks before serving.

For White Asparagus:

Meanwhile, bring water, salt, lemon juice and butter to a simmer in a large pot set over medium heat.

Meanwhile, peel the tough outer skins from the asparagus. Place the asparagus in the simmering water. Cook, maintaining an even simmer, for about 8 to 15 minutes, depending on the thickness of the asparagus.

Remove asparagus using kitchen tongs and drain on paper towels.

For Shrimp Cream Sauce:

While the asparagus is simmering, in a nonstick skillet, heat 2 tablespoons butter and olive oil over medium heat. Once the foam subsides, add the shallot and garlic and cook until tender and fragrant, about 2 minutes. Pour in the white wine and simmer until reduced by half, about 3 minutes. Stir in shrimp, cream, and remaining butter. Season to taste with salt and pepper. Cook for about 2 minutes, or until the shrimp are pink and the sauce is thickened.