Creamy Red Potatoes and Asparagus

I bought a ham to make for a nice Sunday dinner.  Usually we make cheesy potatoes, but that's not what I had in mind. Anybody who's served a mission for the Church of Jesus Christ of Latter-day Saints knows that the food at the MTC was pretty fantastic. I was there for 9 weeks before I left for the Czech Republic and I got to know the menu pretty well. One of my favorite days was when they had ham (they also had delicious raviolis that same day.) They served the ham with creamy red potatoes and peas.  That was my inspiration for these potatoes.

Creamy Red Potatoes and Asparagus

• 4-5 red potatoes
• 1/2 bunch of asparagus
• 1-2 green onions 
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk'
• 1/2 cup chicken broth
• salt, pepper, garlic powder, dried thyme, to taste

Chop potatoes, asparagus, and green onions and place in a casserole dish.
Start by making a white sauce: Melt butter in a sauce pan over medium heat. Add flour to melted butter and mix until smooth. Add milk, chicken broth, and seasonings. Blend together with whisk so flour mixtures incorporates well. Bring mixture to a boil, stirring frequently. If mixture becomes to thick add extra milk. Remove from heat and poor white sauce over vegetables and toss vegetables until evenly coated. Bake vegetables at 375F for 30-40 minutes or until vegetables are cooked through.