2 lbs. fresh asparagus
1/4 c. butter
1/4 c. all purpose flour
3/4 c. milk
3/4 c. half and half cream
2 hard boiled eggs, minced
2 tbsp. fresh lemon juice

Cook asparagus and keep warm. Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually, stirring constantly. Cook over low heat until smooth and thick. Reserve 1 teaspoon egg; add remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved egg. Yield: 4 servings.