Over low heat, in a small saucepan, melt the butter.
When the butter has melted, add the flour and mix until you create a roux.
Add the milk slowly, mixing the roux continuously.
When the sauce has thickened, add the salt, nutmeg and 2 ounces of the blue cheese. Mix then turn off the fire immediately. If the sauce thickened too much before serving, thin it out by adding more milk.
On a griddle, grill the asparagus and the pears.
To serve, get a small glass, spoon some blue cheese sauce the add some pears and asparagus. Garnish with the remaining crumbled blue cheese.