LISA CRAWLEY  TSPN00B
2 lb Fresh Asparagus
1/4 c  Butter
1/4 c  Flour
3/4 c  Milk
3/4 c  Half-n-Half
2    Eggs; hard boiled -- minced
2 tb Fresh Lemon Juice

Cook asparagus and keep it 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 ts
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.