1 (14 1/2 oz.) can asparagus spears
1 (17 oz.) can green peas
2 hard cooked eggs, peeled & sliced
Cheese Sauce (recipe follows)
1/4 c. buttered bread crumbs
Cherry tomatoes (optional)

Drain asparagus and peas reserving liquid. Cut asparagus into 1 inch pieces. Set aside a few asparagus tips to use for garnish. Arrange half of vegetables in a 1 1/2 quart casserole, place two sliced eggs on top. Pour half of cheese sauce over eggs. Repeat layers, ending with cheese sauce. Sprinkle bread crumbs on top. Bake at 350 degrees for 20 minutes or until thoroughly heated. Garnish with asparagus tips and cherry tomatoes. Yields 8 servings.

CHEESE SAUCE:

3 tbsp. butter
3 1/2 tbsp. all-purpose flour
1/2 c. reserved liquid from asparagus & peas
1/2 lb. processed American cheese, cut into 1 inch cubes

Melt butter in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add 1/2 cup reserved liquid from asparagus and peas. Cook over medium heat, stirring constantly, until thickened. Add cheese and stir until smooth. Yield: about 1 cup.