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Asparagus and sweetcorn bake

Recipe from: 2/22/2001 12:00:00 AM
Ingredients 10
Servings 5


  • 30
    cake flour
  • 30
    oil or margarine
  • 410
    Nestlé Ideal Evaporated Milk
  • salt and pepper
  • 1
    extra-large egg, lightly whisked
  • 280
    asparagus spears
  • 420
    whole kernel corn, drained
  • 2
    extra-large eggs, hard-boiled and chopped (optional)
  • 250
    grated cheese
  • 100
    fresh breadcrumbs


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.

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