Spring Vegetable Pot

2 cups fresh shelled green peas
1 lb small new potatoes
6 asparagus spears, cut into 4 pcs
1/2 stick butter
2 tbs flour
1/4 cup water
1 small can (5 oz) evaporated milk
salt and pepper to taste

Scrape or peel the potatoes. Cook the peas at a slow boil in a quart of water for 30 minutes. Add the potatoes, and add some hot water to the pot, if needed to cover the vegetables. Boil for 20 minutes more.

Add the asparagus and butter and simmer until the asparagus is tender, about 10 minutes. Add the evaporated milk. Mix together the flour and water and add the paste to the pot, a little at a time to thicken the liquid into a cream sauce. Add salt and pepper. Cover and turn off the heat. Let sit for about 10 minutes for the flavor to ripen.