For the filling

4 Tbs unsalted butter

1 small onion, diced

2 carrots, peeled and diced

3 celery stalks, diced

3 garlic cloves, minced 

1 cup asparagus, trimmed and cut into 1 inch pieces

4 Tbs all-purpose flour

1 Tbs Spicewalla Garlic & Herb

1 tsp sicilan sea salt

½ tsp black peppercorns, freshly ground

2 cups vegetable broth 

½ cup heavy cream

1 ½ cups frozen peas

1 (15oz) can of white beans, drained and rinsed

½ cup grated parmesan cheese

For the biscuits (adapted from Callie’s Buttermilk Biscuits recipe)

1 bag Callie’s Hot Little Biscuit Buttermilk Biscuit Mix

1 Tbs + ½ tsp Spicewalla Garlic & Herb, divided

6 Tbs salted butter, divided

2 oz cream cheese

¾ to 1 cup buttermilk

for the filling

1. In a large skillet or dutch oven over medium heat, add the butter.
2. Once the butter is melted, add the onion, carrot, celery, garlic and asparagus. Saute,, stirring occasionally, until the vegetables are tender, for about 7 minutes.
3. Stir in the flour, Spicewalla Garlic & Herb, salt and pepper. Cook for about 2 minutes until the flour begins to turn a beige color. 
4. Add the vegetable broth and heavy cream and stir to combine. Turn the heat up to medium-high, bring to a simmer and add the frozen peas and white beans. Bring back to a simmer. 
5. Remove from the heat and stir in the grated parmesan cheese. 
6. Taste and adjust seasoning to your liking. Set aside.

for the biscuits (adapted from Callie’s Buttermilk Biscuit recipe)

1. Place 2 cups of biscuit mix into a large bowl, add Garlic & Herb Seasoning and stir together to combine.
2. Add 4 Tbs of salted butter and work it into the mix in a snapping motion with your fingers. Once your mix is the consistency of grated parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime. 
3. Make a well in the center of the dough. Add buttermilk and combine until the dough is wet and sticky. Be careful not to overwork the dough. 
4. Liberally dust your working surface and your hands with the remaining biscuit mix. Flip the dough out from the bowl and use your hands to form the dough into a square that is about 1 inch thick
5. Cut the dough into 6 equal sized biscuits. 
6. Melt the remaining 2 Tbs of butter and stir in ½ tsp Spicewalla Garlic & Herb. Set aside. 

for the assembly

1. Preheat the oven to 400°F.
2. Transfer the filling into a 3 -4qt casserole dish or a 9 inch pie dish. 
3. Arrange the biscuits evenly on top of the filling, brush with the Garlic & Herb butter. 
4. Bake for 25-30 minutes or until the filling is bubbling and the biscuits are golden brown. 
5. Enjoy!