Spring Vegetable Casserole - cooking recipe

Ingredients

8 small new potatoes
1 small cauliflower, broken into florets
8 baby carrots
4 stalks asparagus, cut into 1-inch pieces
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 c. milk
salt
black pepper
3/4 c. Cheddar cheese, shredded
chopped fresh parsley

Preparation

To cook vegetables, bring 1-inch of water to a boil in a 2-quart saucepan over high heat. Add potatoes. Cover and return to a boil. Reduce heat to a low. Simmer until potatoes are tender, about 10 minutes. Drain and set aside. Repeat cooking process with the cauliflower, carrots and asparagus, cooking separately, just until crisp-tender.