1 (#2) can sweet peas
2 (#303) cans asparagus spears
2 c. grated cheese
2 c. heavy white sauce
2 hard-boiled eggs, sliced
Ritz cracker crumbs

Place half the asparagus and peas in a 1 1/2-quart or 2-quart casserole. Add half the egg slices, sprinkle with half the cheese, and cover with 1 cup white sauce. Make a second layer same as first. Sprinkle with cracker crumbs.

Bake at 350 degrees for about 20 minutes.