2 to 2 1/2 lbs. fresh asparagus
3 tbsp. butter
3 tbsp. all-purpose flour
1 tsp. salt
2 c. milk
Dash of Worcestershire sauce
1 tsp. lemon juice
1/4 tsp. onion juice
4 hard cooked eggs, chopped
Lemon
Pimento strips
Parsley

Cook asparagus in a small amount of salted boiling water 12 to 15 minutes or until crisp tender; drain. Melt butter in saucepan; blend in flour and salt. Gradually stir in milk; cook over medium heat stirring constantly, until sauce thickens. Add Worcestershire sauce, lemon juice and onion juice. Just before serving fold in chopped eggs. Serve sauce over asparagus. Garnish with lemon, pimento strips and parsley. Yields 6 to 8 servings.