Ingredients for Asparagus And Corn Bake
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How to Make Asparagus And Corn Bake
- Steam or microwave 1 pound of fresh asparagus until tender-crisp (about 5-7 minutes).
- Cut the cooked asparagus into 3cm (1 1/4 inch) lengths.
- Remove crusts from 4 slices of bread (about 1/2 inch thick) and cut into 3-4cm (1 1/4 - 1 1/2 inch) squares.
- Grease an 8-cup ovenproof dish. Arrange bread squares to cover the base and sides of the dish.
- Sprinkle half of 1 cup of shredded cheddar cheese over the bread.
- Top with the asparagus and 1/4 cup thinly sliced shallots.
- In a bowl, beat 2 large eggs.
- Beat in 1 cup of creamed corn, 1/2 cup of milk, and 1 teaspoon of Dijon mustard.
- Pour the egg mixture evenly over the shallots and asparagus.
- Sprinkle with the remaining 1/2 cup of shredded cheddar cheese.
- Brush the exposed bread edges with 1 tablespoon of melted butter.
- Bake at 180°C (350°F) for 50-60 minutes, or until the custard is set and the top is golden brown.
- Let stand for 5-10 minutes before cutting into squares.
- Serve warm, sprinkled with extra shallots (optional).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
24g
Fat
66g
Carbs
16g
