Asparagus and Eggs with Mornay Sauce

I can't remember what magazine this came from, but it was well over 8 years ago when I found this recipe and I've been carrying it around forever. I finally made it last week and fell in love! With fresh veggies abounding in the grocery stores, this will be a wonderfully healthy complement to almost any meal. The sauce is so good you could drink it! If you have any lactose intolerant folks in your family, you might want to have them avoid this cheesy, creamy sauce. The rest of you can fight over it!

INGREDIENTS
1 bag frozen asparagus or 1.5 lbs. fresh
Mornay Sauce (below)
4 hard boiled eggs, cut in fourths

MORNAY SAUCE INGREDIENTS
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
dash of ground nutmeg (mmm! I love nutmeg!)
1 1/4 cups of 2% milk
3/4 cup grated Gruyeres cheese (this is the key element)
1/4 cup grated Parmesan cheese (use the expensive kind - it melts better)

INSTRUCTIONS
Lay your asparagus in a foil-lined baking dish and cover it with foil. Bake it for about 20 minutes on 400 degrees or until tender to your liking. Prepare Mornay sauce and boil your eggs as you wait.

Heat butter in saucepan over low heat until melted. Stir in your flour, nutmeg, and salt. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat and stir in milk. heat to boiling over medium heat and whisk constantly. Boil and stir for a minute or two. Add cheeses; stir until melted. Sauce should thicken. May take more time depending on your stove and the type of flour you use.

Remove foil from asparagus and set aside after it is tender. Remove, cool, peel and slice boiled eggs and set aside.

Set oven to broil and let it heat while you prepare asparagus in baking dish. Arrange sliced eggs in and around asparagus. Pour sauce over eggs and asparagus, using every drop. Broil uncovered for 3 to 4 minutes so that cheese browns on top. Serve hot (don't forget the cutting knife for each dinner guest).


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