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.
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.
Servings
6people
Servings
6people
Ingredients
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!