AT THE RISK OF BEATING A DEAD HORSE...

So, if you've been following this, you've got a new trick or two. Now let's revisit eggs and asparagus one more time and move it on up a notch. Back in the day, my mother didn't drive. Going to the grocery store had to wait until my father could take her, usually once a week on Saturday. Even though the milkman came twice a week, by the time the following Friday came around, the refrigerator was running a little bare. It was time for:

Viola Folsom's Salmon Cakes

For garnish

1 pound asparagus (or a package of frozen asparagus, prepared as per the package
directions)
4 hard-cooked eggs

Clean asparagus and snap off ends. Put in a microwave dish, ready to zap just before serving. When needed, microwave for 3 minutes, or until as done as you like it.

Put four eggs in a sauce pan. Cover with cold water so that eggs are submerged by at least one inch. Bring to boil and put a cover on the pan. Turn off heat and allow to stand for 10 (for small eggs) to 15 (for extra large eggs) minutes. Drain and cover with cold water. Peel when cool enough to handle.

For white sauce

2 tablespoons flour
2 cups milk
1/2 teaspoon salt
pinch pepper
2 tablespoons butter

Combine flour, milk, salt and pepper in a microwave safe bowl that will hold at least four cups. Mix thoroughly and zap for two minutes, stir and then zap again until mixture has boiled and thickened. Stir in butter and set aside.

For salmon cakes

1 (14.75 ounce) can salmon, drained
2 stalks of celery, diced fine
1/4 cup onion, diced very fine or grated
(I use dried onion flakes)
2 eggs, slightly beaten
1/2 cup saltine crackers, crushed

Mix together all ingredients and shape into four patties. Saute in a little oil over medium heat for approximately 10 minutes, turning over once -- carefully.

To serve, put asparagus on plate, top with salmon cake, then white sauce and sliced hard-cooked eggs.

Mother used canned asparagus, too. I wouldn't recommend it. I was a grown up before I figured out that all asparagus wasn't slimy!