ASPARAGUS CASSEROLE
8 asparagus Spears, ends removed.
8 Small to medium-sized carrots
8 medium-sized potatoes.
8 ounces prosciutto
2 tablespoons butter
1/4 cup green onions, chopped
2 tablespoons garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cup milk
1 cup peas
1/4 cup grated Parmesan cheese
fresh parsley
preheat oven to 350;
wash and peel carrots and potatoes. Quarter potatoes. (carrot ends optional)
parboil asparagus, carrots and potatoes until slightly tender.
Add flour, salt and pepper.
Stir until smooth. Gradually add milk, stirring constantly, until bubbly. Add peas and cheese and stir for 1 min.
Pour sauce over vegetables, cover and cook in oven for 40 min.
Garnish with fresh parsley
8 asparagus Spears, ends removed.
8 Small to medium-sized carrots
8 medium-sized potatoes.
8 ounces prosciutto
2 tablespoons butter
1/4 cup green onions, chopped
2 tablespoons garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cup milk
1 cup peas
1/4 cup grated Parmesan cheese
fresh parsley
preheat oven to 350;
wash and peel carrots and potatoes. Quarter potatoes. (carrot ends optional)
parboil asparagus, carrots and potatoes until slightly tender.
Add flour, salt and pepper.
Stir until smooth. Gradually add milk, stirring constantly, until bubbly. Add peas and cheese and stir for 1 min.
Pour sauce over vegetables, cover and cook in oven for 40 min.
Garnish with fresh parsley