| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Jude3 |
4 |
servings |
INGREDIENTS
| 1 |
|
340 gram can asparagus; drained |
| 1 |
|
210 gram can salmon; drained |
| 2 |
|
Hard-boiled eggs; coarsely chopped |
| 1 |
tb |
Butter |
| 1 |
|
Onion; finely diced |
| 1 |
ts |
Flour |
| 1 |
pk |
MAGGI Creamy Vegetable Soup Mix |
| 1 1/2 |
c |
Milk |
| 2 |
|
Toast bread slices; (2 to 3) |
|
|
Butter |
INSTRUCTIONS
Cut the asparagus into pieces.
Grease a medium ovenproof dish. Place half the asparagus on the base.
Cover with the salmon, then the eggs.
Place the remaining asparagus over the top.
Heat the butter in a small saucepan. Add the onion and cook for 2-3
minutes.
Stir in the flour and cook, stirring, for a further minute.
Combine the soup mix and milk. Add to the onion mixture. Bring to the boil,
stirring constantly, then simmer for 3 minutes.
Pour the mixture over the asparagus.
Spread the bread with butter, remove the crusts and cut the bread into
2-3cm cubes. Place, butter side up, on top of the asparagus mixture.
Cook in a preheated oven, 190 C, for 15-20 minutes or until the sauce is
bubbling and the topping is golden brown.
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