Sprinkle the eggplant slices with two teaspoons of the salt and the black pepper. Dust lightly with flour. Sauté in the oil, turning to brown both sides. Arrange on a serving platter.
Cut the asparagus stalks into four-inch lengths and wash thoroughly. Tie them in six bundles. Place in a saucepan with one-halfinch of boiling water and the remaining salt. Cover and cook for ten to fifteen minutes. Drain.
Place a bundle of asparagus over each slice of sautéed eggplant. Serve with Sauce Mornay.