| 1 | Cook asparagus and keep it warm. |
| 2 | Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. |
| 3 | Add milk and cream gradually; stir constantly. |
| 4 | Cook over low heat until smooth and thick. |
| 5 | Reserve 1 ts egg; add remainder to sauce; mix well. |
| 6 | Place asparagus in serving dish; sprinkle with lemon juice. |
| 7 | Pour sauce in gravy boat; sprinkle with reserved egg. |
| 8 | Yield: 4 servings. |
