Prepare and cook as usual. When tender drain, and serve on a slice of toast, pouring the sauce over the asparagus. Surround with fanciful shaped bits of bread, sautéd in butter. For the sauce beat two tablespoonfuls of butter to a cream; add the yolks of four eggs, one at a time; then add two tablespoonfuls of lemon juice, one fourth a teaspoonful of salt and a dash of paprika. Cook over hot water until the sauce thickens, then add two tablespoonfuls of butter in three parts, incorporating each part before another is added. Lastly beat in one fourth a cup of thick cream. Serve when thoroughly heated. The sauce should be thick and frothy.