Cut asparagus into 3 inch lengths, trimming off hard ends. Rinse in cold water. Bring a saucepan of lightly salted water to a simmer. Add asparagus and peas. Simmer for 3 minutes. Drain and run under cold water. Saute onion and garlic inbutter until golden. Sprinkle with flour and saute for 2 more minutes. Remove from heat and add milk, seasonings and dill. Stir over low heat until thickened. Arrange vegetables in an ovenproof dish and pour on the sauce. Cover with breadcrumbs and dot with butter. Bake at 350 degrees for 10 minutes. Serve with hot toast.
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