Asparagus and sweetcorn bake

Name: Asparagus and sweetcorn bake
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml flour cake; 30.00 ml oil or margarine; 410.00 g evaporated milk; salt and freshly ground black pepper; 1.00 eggs extra-large, lightly whisked; 280.00 g asparagus; 420.00 g sweetcorn tinned, drained; 2.00 eggs extra large, hard-boiled, chopped; 250.00 ml cheese grated; 100.00 ml breadcrumbs fresh

5 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

106

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

30.00 ml	flour — cake
30.00 ml	oil — or margarine
410.00 g	evaporated milk
	salt and freshly ground black pepper
1.00	eggs — extra-large, lightly whisked
280.00 g	asparagus
420.00 g	sweetcorn — tinned, drained
2.00	eggs — extra large, hard-boiled, chopped
250.00 ml	cheese — grated
100.00 ml	breadcrumbs — fresh

Tap for ingredients

Method:

Preheat the oven to 180 ºC and butter a fairly deep 20 cm oven dish. Mix the flour and oil in a saucepan and cook for about 1 minute. Add the evaporated milk and stir until smooth. Heat until a thick sauce forms. Season with salt and pepper to taste. Allow to cool slightly and stir in the whisked egg. Add the asparagus, sweetcorn kernels and hard-boiled eggs. Spoon into the prepared dish and sprinkle the cheese and breadcrumbs on top. Dot with small knobs of butter and bake for 20 minutes until golden brown and done.
Serves 4-6.