*This recipe can be prepared with gluten-free flour instead of traditional flour.
Peel and cook each vegetable variety separately. In a clay cassarole dish add oil and brown the garlic. Add the vegetables in the following order: peas, haba beans, artichokes and the ASPARAGUS with the tips pointing toward the center.
For the sauce, sauté the ham, adding the flour and the water from the ASPARAGUS and artichokes. Let cook for 15 minutes.