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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.57 Kcal (974 kJ) | ||
| Calories from fat | 74.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 13% | |
|---|---|---|---|
| Cholesterol | 94.7mg | 32% | |
| Sodium | 410.25mg | 17% | |
| Potassium | 360.17mg | 8% | |
| Total Carbs | 29.59g | 10% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 10.75g | 22% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 167mg | 17% | |
| Amount Per 100 g | |||
| Calories | 104.02 Kcal (436 kJ) | ||
| Calories from fat | 33.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 13% | |
|---|---|---|---|
| Cholesterol | 42.36mg | 32% | |
| Sodium | 183.5mg | 17% | |
| Potassium | 161.09mg | 8% | |
| Total Carbs | 13.23g | 10% | |
| Sugars | 3.01g | 27% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 4.81g | 22% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 1.3mg | 16% | |
| Calcium | 74.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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