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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Sounds yummy and wanted to put it here as I am tossing the book it comes in. Ingredients:
1 bunch fresh asparagus, drained or 340 g asparagus, cuts and tips drained |
8 slices bread |
1 cup grated tasty cheese |
3 green shallots, sliced |
5 eggs |
300 g creamed corn |
1 1/2 cups milk |
1 teaspoon mild prepared mustard |
15 g butter, melted |
extra chopped shallot, to serve |
Directions:
1. Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
2. Trim crusts from bread, cut bread into 3-4cm squares.
3. Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
4. Sprinkle bread with half the cheese.
5. Top with asparagus and shallots.
6. Beat eggs in bowl; beat in corn, milk and mustard.
7. Pour mixture over shallots; sprinkle with remaining cheese.
8. Brush exposed bread edges with melted butter.
9. Bake at 180c for about 50mins, or until just set in centre.
10. Stand 5-10mins before cutting into squares.
11. Serve warm, sprinkled with extra shallots.
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