Scalloped Onions, Cauliflower, or Asparagus

Ingredients

• 1 lb. asparagus, cauliflower, or onion
• 1.5 tablespoons flour
• 1 tablespoon butter
• 1 pint hot whole milk
  
  

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. If using asparagus, break off tough ends.
3. Wash the vegetables and boil them until tender, about 10 minutes.
4. While the vegetables are boiling, melt butter in a saucepan over low heat and whisk in flour until just combined.  Gradually pour in milk and continue cooking until mixture has the consistency of custard.
5. Drain the vegetables into a casserole baking dish and top with the milk custard.  Bake in the oven for about half an hour.
6. Cut the vegetables into small pieces and serve, pouring some of the excess sauce on top.

Source — New Orleans Cook Book
Prepared by James McPherson
Louisiana Anthology
September 25, 2022