♦ Wash and trim asparagus spears, cut or snap off woody ends.
♦ Cut stalks to preferred lengths.
♦ In a medium sauce pan, boil asparagus in salted water until tender crisp, 3-4 minutes.
♦ Drain, return to pan and add butter.
♦ In a jar or bowl, mix flour and milk and shake or stir until smooth.
♦ Pour milk/flour over asparagus, stir over medium heat until thick and bubbly.
♦ Add cheese, stir until melted.
♦ Gently stir in eggs and heat through.
♦ Season to taste