2 lb. asparagus
1/4 c. butter
1/2 c. all purpose flour
3/4 c. milk
3/4 c. whipping cream
2 chopped hard cooked eggs
2 tbsp. lemon juice

Cook asparagus in boiling salted water until tender, usually between 5 and 7 minutes, then drain. Keep warm. Melt butter in a saucepan. Add flour and mix well. Stir in the milk and cream and cook, stirring constantly, until smooth and thick. Keep one teaspoon of egg separate, and then add the rest to sauce and mix well. Place the asparagus in a serving dish and sprinkle with lemon juice. Place the cream in a serving bowl and sprinkle with remaining teaspoon of egg. Yields 6 servings.