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 tsp. 6. egg; add remainder to sauce; mix well. 7. Place asparagus in serving dish; sprinkle with lemon juice. 8. Pour sauce in gravy boat; sprinkle with reserved egg.
