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["Wash asparagus well & trim stem-ends so spears are 8"" long. Parboil spears till just barely fork-tender, but still fairly crisp. Quickly drain & cover w/cold water to stop cooking process. Drain again when cool & set aside.", "Cut bacon slices crosswise, fry till crisp & drain well on paper towel.", "Slice ea egg crosswise into 6 slices.", "To assemble, pat asparagus spears dry w/paper towel & place equally in 6 groups in a 9""x13"" baking dish. Top ea group w/1 sliced egg + equal amts of the crisped bacon pieces along their length & set aside.", "Microwave cream cheese in sml dish to soften & warm slightly. Set aside.", "Combine butter & flour over med-low heat to make a roux & gradually add milk. Use the flat a spatula to eliminate any lumps as you go.", "Do not overcook sauce. When milk has been added & the sauce is smooth & thickening, remove from heat & incorporate the softened cream cheese & lemon pepper seasoning salt.", "Spoon cream sauce over ea asparagus group, ""dust"" w/1 tbsp crushed croutons + sprinkle w/fresh chives or parsley.", "Bake in hot oven (400F) just till bubbling & serve immediately. (Can also microwave till heated through, but do not refrigerate as this will lengthen the cooking time & potentially cause the sauce to separate).", "NOTES: Sliced fresh mushrooms also work well as an addition -- For a 1-dish meal w/only a salad on the side, use this combo to stuff a well-pounded chicken breast & add mushrooms on top as a finishing touch."]
