Open-face asparagus and egg sandwiches

• 2 tbsp butter or margarine
• 2 tbsp flour
• 1/2 cups milk
• 1/2 cups chicken broth
• 3 hard-cooked eggs, sliced
• 1/2 tbsp minced onion
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 cups cooked asparagus, cut in 1 1/2″ pieces
• 3 hamburger buns, split and toasted
• 4 slices bacon, chopped, fried crisp and drained

Melt butter in saucepan; blend in flour. Add milk and broth; cook, stirring constantly, until mixture is thick and bubbly. Add eggs, onion, salt, pepper and asparagus. Heat thoroughly. Serve on toasted bun halves. Sprinkle bacon over top. Makes 3 servings.