Asparagus And Peas With Egg Sauce

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:
- 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.