2 lb. fresh asparagus
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3 lg. eggs, separated
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 tbsp. chopped onion
2 tbsp. mayonnaise
1 c. sharp Cheddar cheese, grated

Wash and trim tough ends from asparagus. Steam until can pierce with fork. Arrange in buttered 6x10x2 inch baking dish.

Melt butter. Blend in flour and 1 1/4 cup milk. Cook over medium heat, stirring until medium thick. Beat egg yolks with 1 1/4 cup milk. Blend into the sauce. Stir and cook 1/2 minute. Remove from heat. Add salt, pepper, mustard, onion and mayonnaise. Pour over asparagus. Sprinkle with 1/2 cup cheese.

Beat egg whites until soft peaks. Fold in remaining cheese. Spread carefully over top of sauce. Bake at 300 degrees for 20-25 minutes until browned. Serves 6.