| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Coxon’s kit, Coxon2 | 4 | servings | |
INGREDIENTS
| 8 | sl | White/brown or wholemeal bread; crusts removed |
| 1 | Garlic clove; crushed | |
| 1 | Onion; finely chopped | |
| 800 | g | Butter; softened |
| 1 | cn | Tomato soup |
| 150 | g | Cheddar cheese; grated |
| 25 | g | Parmesan cheese; grated |
| 6 | Leaves of fresh basil; shredded | |
| 3 | Eggs | |
| Salt and pepper | ||
| 300 | g | Asparagus; cooked |
| 125 | ml | Vegetable stock |
| 125 | ml | White wine |
| Seasoning | ||
| 4 | tb | Double cream |
| 1 | Squeeze lemon juice to sharpen; (if required) |
INSTRUCTIONS
ASPARAGUS SAUCE Preheat the oven to 160C. Sweat off the onions and the garlic, then add the shredded basil. Spread the butter on the bread, trim the crusts and cut to size. Lay the bread on the base of an ovenproof dish, cover with a layer of onion mix then a layer of cheese, repeat the process until all the bread is used. Make up the tomato custard using eggs, tomato soup and seasoning. Whisking all the ingredients thoroughly. Pour into the dish and over the bread. Sprinkle with remaining grated cheese and parmesan. Bake in a bain marie within the oven for approximately 40 minutes. To serve: Scoop out and serve with an asparagus sauce and julienne of yellow pepper and bunch of chives. Asparagus sauce: Liquidize asparagus, stock and wine until a smooth sauce is obtained. Place into a saucepan and bring up to the boil. Strain through a strainer into a clean saucepan. Add the double cream and warm through. Correct seasoning and consistency. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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