Serves 4

8  aspargus spears, ends removed          1/4 all purpose flour
8 small carrots                                             1/2tsp  salt
8 med sized potatoes                                  1/2tsp black pepper
8oz parma ham                                            1 1/4cup milk
2tbsp butter                                                  1cup peas
1/4cup green onions, chopped                1/4 grated parm cheese
2tblsp garlic minced                                   fresh parsley

Preheat oven to 350 F.  Wash and peel carrots and potatoes.  Quarter potatoes.  Parboil asparagus, carrots and potatoes until slightly tender.  Drain and rince with cold water.  Place in oven proof casserole dish.  Cut ham into bite size pieces.  In a small saucepan melt butter over medium heat.  Add onion, garlic & ham & saute until onion is tender.  Add flour, salt & pepper.  Stir until smooth.  Gradually add milk, stirring constantly until bubbly.  Add peas & cheese stir for 1 minute.  Pour sauce over vegetables, cover and cook in over for 40 minutes.  Garnish with fresh parsley.

Enjoy...