|Asparagus||2 Pound (About 28 Spears)|
|Flour||1⁄4 Cup (4 tbs)|
|Prepared french mustard||1 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Hard boiled eggs||3|
|Chopped chervil||1⁄2 Tablespoon (Mixed With Chives)|
|Chopped chives||1⁄2 Tablespoon (Mixed With Chervil)|
1 Tie prepared asparagus into 4 bundles and cook for 20 minutes or until tender in boiling salted water; lift out and keep warm. Reserve cooking liquid.
2 Melt the butter in a thick pan and then stir in the flour using a wooden spoon. Cook the mixture for a few minutes without allowing it to brown. Take the pan off the heat and beat in 1 cup asparagus water. Return the pan to the heat and cook for 6 minutes.
3 Add the mustard to the cream. Stir this mixture into the white sauce and cook very gently for 10 minutes. Cut 2 hard-boiled eggs into very small cubes and add to the sauce. Season with salt and pepper.
4 Finely chop the third egg and mix it with the chervil and chives. Put the well-drained bundles of asparagus onto a heated serving dish and sprinkle with the egg. Serve very hot with the sauce in a sauce boat.