Thursday, 8 May 2014
CORN AND ASPARAGUS BAKE
Corn and Asparagus Bake for the Braai
460 g Asparagus Cuts drained
410 g Cream Style Sweetcorn
125 g Cheddar Cheese grated
5 ml Robertsons Spice For Rice
5 ml Robertsons Thyme
Mix the drained asparagus cuts and cream style sweetcorn together.
Add the beaten eggs and half the cheese, spice for Rice and mixed herbs.
Place in a shallow greased dish.
Top with remaining cheese and bake at 180 c for about 30 minutes or until cooked through.
Delicious served as a light lunch or as a vegetable dish with a braai