8-10 spears fresh tender asparagus

(Wash and cook in boiling water until just barely tender.)

(Cool, peel, cut in half and remove yolks)

8-10 mushrooms

(Use Shitake mushrooms if available.) Brush clean, slice and saute in hot oil for 2-3 minutes. Add 2 tablespoons of sherry. Simmer one minute and set aside. 1/2 tsp. salt 1/2 tsp. paprika 1/2 tsp. Indian curry powder 1/4 tsp. dry mustard

Combine these ingredients with mashed egg yolks -- refill the egg halves and place in baking dish.

Reserve liquid from mushrooms and set aside. Place mushrooms and asparagus spears, cut in 2 inch pieces, on top of eggs.

WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
Dash of salt
White pepper to taste

Stir with whisk until smooth. Add one cup milk, let thicken slightly, add more milk if necessary. Add liquid from mushrooms. Pour over egg evenly.