Asparagus Casserole PRINT
|8||asparagus spears, ends removed|
|8||small to medium sized carrots|
|8||medium sized potatoes|
|8||oz (225 g) ham|
|¼||cup green onions, chopped|
|2||tbsp garlic, minced|
|¼||cup all purpose flour|
|½||tsp black pepper|
|¼||cup grated mozzarella cheese|
1. Preheat oven to 350 F. Wash and peel carrots and potatoes. Quarter potatoes.
2. Boil asparagus, carrots, and potatoes until slightly tender. Drain and rinse with cold water. Place in an oven proof casserole dish. Cut ham into bite sixe pieces.
3. In a small saucepan, melt butter over medium heat. Add onion, garlic, and ham and saute until onion is tender. Add flour, salt and pepper. Stir until smooth. Gradually add milk, stirring constantly, until bubbly. Add peas and cheese and stir for 1 minute. Pour sauce over vegetables, cover and cook in oven for 40 minutes. Garnish with fresh parsley.