Asparagus And Peas With Egg Sauce

Oxmoor House
6 servings


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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


Cook asparagus, covered, in a small amount of boiling salted water 6 minutes or until crisp-tender. Drain well; set aside.

Cook peas according to package directions. Drain well and set aside.

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.

Combine asparagus and peas. Spoon vegetables evenly onto toast slices; top with cream sauce. Sprinkle with dillweed.

Created date

February 2010