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Asparagus Casserole

Tammy LeMesurier

For Dinner


Published on

30 minutes to prepare and 40 minutes to cook

Serves 4


8 Asparagus spears, ( white or green) ends removed.
8 small to medium sized Carrots
8 medium sized Potatoes
8 oz Prosciutto
2 tbsp Butter
1/4 cup Green Onions, chopped
2 tbsp Garlic, minced
1/4 cup all purpose Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1 1/4 cup Milk
1 cup Peas
1/4 cup grated Parmesan Cheese
Fresh Parsley


Preheat oven to 350F (180C)
Wash and peel carrots and potatoes.
Parboil asparagus,carrots and potatoes until slightly tender.
Drain and rinse with cold water.
Place in oven proof casserole dish.
Cut prosciutto into bite size pieces.
In a small saucepan melt butter over medium heat.
Add onion, garlic and prosciutto 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.


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