Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 340 gram can asparagus; drained |
| 1 \N | 210 gram can salmon; drained |
| 2 \N | Hard-boiled eggs; coarsely chopped |
| 1 tablespoon | Butter |
| 1 \N | Onion; finely diced |
| 1 teaspoon | Flour |
| 1 pack | MAGGI Creamy Vegetable Soup Mix |
| 1½ cup | Milk |
| 2 \N | Toast bread slices; (2 to 3) |
| \N \N | Butter |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.