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Asparagus Casserole & True Butterscotch Pie

Asparagus Casserole

8 asparagus spears, ends removed
8 small to medium sized carrots
8 medium sized potatoes
8 oz of cubed ham
2 tbsp butter
1/4 cup green onions, chopped
2 tbsp garlic, minced
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 1/4 cup milk
1 cup peas
1/4 cup grated parmesan cheese
Fresh parsley

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

True Butterscotch Pie

Baked pastry shell
1 1/4 cups packed dark brown sugar
1/4 cup butter
1/3 cup all – purpose flour
1 tsp cornstarch
2 cups whipping cream
3 egg yolks
3 tbsp butter, cut up
1 tsp vanilla
1 3/4 cup whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla

Use store bought or prepare homemade crust, allow cooling.
In a medium saucepan, combine 1/2 cup brown sugar and 1/4 cup butter.  Cook and stir over low heat until butter melts and mixture is smooth.  Remove from heat. 
In a small bowl, combine the remaining 3/4 cup brown sugar, the flour and cornstarch.  Add flour mixture to butter mixture; stir until combined.  Gradually stir in whipping cream.  Return saucepan to heat.  Cook and stir over medium heat until thickened and bubbly; reduce heat.  Cook and stir for 2 minutes more remove from heat. 
In a small bowl, lightly beat egg yolks.  Gradually stir about 1 cup of the hot filling into yolks add yolk mixture to saucepan.  Bring to a gentle boil over medium heat, stirring constantly; reduce heat.  Cook and stir 2 minutes more.  Remove from heat.  Stir in 3 tablespoons butter and the vanilla.  Pour filling into the baked shell.  Cover with plastic wrap. Chill for 2 hours.

Whipped cream
In a mixing bowl, beat 1 3/4 cups whipping cream, 1/4 cup powdered sugar and 1/4 tsp vanilla with an electric mixer on medium speed until moderately stiff peaks form.  Serve whipped cream over pie.