Creamed Asparagus
Fresh asparagus & sweet peas buried in a rich cream sauce without any canned creamed soups. You can easily double it or make ahead & bake before serving.
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Creamed Asparagus
Fresh asparagus & sweet peas buried in a rich cream sauce without any canned creamed soups. You can easily double it or make ahead & bake before serving.
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| Servings |
| 6people |
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Ingredients
- 1bunch asparagusFresh
- 1cup frozen peas
- 4tbsp butter
- 4tbsp onionminced
- 1 tsp Salt
- 4tbsp fresh milled flour
- 2cups half & halfStart with 1 3/4 cups & add more if needed
Recipe Notes
Trim off ends, wash & dry asparagus. Arrange in glass casserole. Sprinkle 1 cup peas over asparagus.
Melt butter in large sauce pan or skillet. Add minced onions & salt. Cook on stove top over medium heat until onions are soft.
Add flour. Cook flour 2-3 more minutes.
Add 1 & 3/4 cups half & half. Cook until thickened. If sauce is too thick, add more half & half until sauce is thick but pour-able.
Pour over Asparagus & peas.
Bake at 350 degrees for 45 minutes to an hour (or until brown and bubbly on top). Top with crushed croutons or crackers for last 5 minutes of baking if desired.
Enjoy!