This recipe is for those vegetarians that eat eggs. If you hard-cook eggs for any event to make deviled eggs, etc., save some for this recipe;-D
Creamed Asparagus and Hard-Cooked Eggs
1 pound asparagus, cleaned and trimmed
4 hard-cooked room-temperature eggs, peeled and sliced
Cream Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
4 slices toasted whole-grain bread (optional)

Cook asparagus spears in salted water until tender but not mushy. Drain and keep warm. Meanwhile, make the cream sauce by melting butter in a small saucepan or skillet. Add flour, stirring and cooking for about 1 minute. Add milk and whisk until smooth. Cook, stirring constantly, until mixture thickens and comes just under the boil.
To serve, if using toasted bread, place 1 slice on each of 4 plates. Arrange 1/4 of the asparagus spears on top, followed by 1 sliced hard-cooked egg. Then ladle sauce across the top. Pass the rest of the sauce at table.