Asparagus And Peas With Egg Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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.
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