|460.00 g||asparagus — tinned|
|30.00 ml||flour — cake|
|4.00||eggs — beaten|
|2.00 ml||mustard — powder|
|Tabasco sauce — a few drops|
|dill — pinch,origanum|
|15.00 ml||fresh parsley — chopped|
|salt and freshly ground black pepper — to taste|
|6.00||sausages — vienna, sliced|
|50.00 g||cheddar cheese — grated|
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish, about 24 cm in diameter. Mash the asparagus and set aside. Pour the asparagus liquid into a measuring cup and add enough milk to make up 250 ml. Prepare a white sauce with the butter, cake flour and milk mixture. Cool slightly and add the eggs. Add all the seasonings and mix. Add the mashed asparagus, sausages and cheese and spoon into the prepared dish. Bake for about 45 minutes or until the mixture has set.
Makes a medium-sized tart.