Creamy Baked Asparagus and Peas

This makes a nice home-style side dish, without the use of actual fatty cream, since flour is used to thicken milk instead.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

1. Preheat the oven to 375°F and lightly grease a shallow baking pan.
2. Cut off and discard the lower, fibrous part of the asparagus stems (take about 1-2 inches off the bottom).
3. Then chop the rest of the asparagus into 1-inch long pieces and place them in a pan, immersed in water.
4. Boil until just tender and then drain the excess water.
5. In a saucepan over medium heat, saute the onion in olive oil until translucent.
6. Add flour and stir in the milk.
7. Cook until it starts to thicken.
8. Stir in salt, pepper, and parsley.
9. Add the asparagus and peas to this mixture.
10. Turn vegetables into the prepared pan and sprinkle the bread/cracker crumbs over it.
11. Bake for about 35 minutes, or until it looks bubbly.