This recipe is from Farm Journal's America's Best Vegetable Recipes published 1970. I have been making these for almost that many years. I just love them. I find it best to use relatively small in diameter asparagus and not to cook it too long, then cut on the bias. The bacon is optional, but I like a couple of slices on the side. It would also be good over toasted bread slices.

Open-face Asparagus-Egg Sandwiches

1/4 cup butter or margarine
1/4 cup flour
1 cup chicken broth
1 cup milk
6 hard-cooked eggs, sliced
2 tablespoons finely minced onion
1 teaspoon salt
1/8 teaspoon pepper
4 cups cooked asparagus, cut into 1 1/2 inch pieces (2 pounds)

6 hamburger buns, split and toasted

9 slices bacon, chopped, fried crisp and drained

Melt butter in a sauce pan and saute onion gently until it is soft but not brown; blend in flour. Add milk and broth; cook, stirring constantly, until mixture is thick and bubbly. Add eggs, onion, salt, pepper and asparagus. Heat thorougly. Serve on toasted bun halves. Sprinkle bacon over top. Makes 6 servings.