Asparagus And Peas With Egg Sauce

• 1 pound fresh asparagus spears, cleaned and cut into 1-inch pieces
• 1 (10-ounce) package frozen green peas
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 hard-cooked eggs, chopped
• 6 slices bread, toasted and lightly buttered
• Dried whole dillweed

1. Cook asparagus, covered, in a small amount of boiling salted water 6 minutes or until crisp-tender. Drain well; set aside.
2. Cook peas according to package directions. Drain well and set aside.
3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt, pepper, and chopped eggs.
4. Combine asparagus and peas. Spoon vegetables evenly onto toast slices; top with cream sauce. Sprinkle with dillweed.

green peas, butter, flour, milk, salt, pepper, eggs, bread

Taken from www.myrecipes.com/recipe/asparagus-peas-with-egg-sauce (may not work)