Melt butter in large saucepan, stir in flour, salt, pepper and dry mustard. Slowly add milk to flour and butter mixture. Cook over low heat stirring constantly until mixture thickens and is smooth.
Remove from heat, gradually add cheese, stirring until cheese is melted.
Arrange three to four stalks heated asparagus on 1/2 cup portion rice. Pour 1/4 cup rarebit sauce over asparagus. Top with strip of bacon.Servings: 8