2 lbs. fresh asparagus
1/4 c. butter
1/4 c. all-purpose flour
3/4 c. milk
3/4 c. half & half cream
2 hard boiled eggs, minced
2 tbsp. fresh lemon juice
1/2 c. boiling water
1/2 tsp. salt

Cut away fibrous part of asparagus stalks; mix rest together. Place in tall pot; add 1/2 cup and salt. Cover; cook over medium heat about 8 minutes. Drain. Keep warm.

Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually; stir 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.