Recipe by Mrs. Kulik
This makes a nice home-style side dish, without the use of actual fatty cream, since flour is used to thicken milk instead.
Top Review by Charlotte J
This was an awesome side dish and easy to make. I put the frozen peas into the boiling water when the asparagus was tender, stired and drained. I well use 1/4 teaspoon of black pepper in the recipe next time.
- 1⁄2 lb fresh asparagus
- 1 1⁄2 tablespoons olive oil
- 1⁄2 medium onion, chopped
- 1 1⁄2 tablespoons all-purpose flour
- 1 cup milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons dried parsley
- 1⁄2 lb green peas (fresh or frozen)
- 1⁄3 cup crumbled crackers or 1⁄3 cup breadcrumbs
Directions See How It's Made
- Preheat the oven to 375°F and lightly grease a shallow baking pan.
- Cut off and discard the lower, fibrous part of the asparagus stems (take about 1-2 inches off the bottom).
- Then chop the rest of the asparagus into 1-inch long pieces and place them in a pan, immersed in water.
- Boil until just tender and then drain the excess water.
- In a saucepan over medium heat, saute the onion in olive oil until translucent.
- Add flour and stir in the milk.
- Cook until it starts to thicken.
- Stir in salt, pepper, and parsley.
- Add the asparagus and peas to this mixture.
- Turn vegetables into the prepared pan and sprinkle the bread/cracker crumbs over it.
- Bake for about 35 minutes, or until it looks bubbly.