1 pkg. (10 oz.) frozen asparagus spears
3 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. curry powder
1 2/3 c. milk
2 hard boiled eggs, chopped
8 slices Canadian-style bacon
4 English muffins, split and toasted
Paprika

Cook asparagus; drain and keep warm. In a saucepan, melt 2 tablespoons butter. Stir in flour, salt and curry. Add milk all at once. Cook and stir over medium heat until thick and bubbly; stir in eggs. Cook and stir until heated through; keep warm.

In a skillet, lightly brown Canadian bacon on both sides in remaining 1 tablespoon butter. Place bacon on muffin halves; arrange asparagus over bacon. Spoon sauce over all; sprinkle with paprika. Makes 4 servings.