Asparagus And Corn Bake

• 1 bunch fresh asparagus, drained or 340 g asparagus, cuts and tips drained
• 8 slices bread
• 1 cup grated tasty cheese
• 3 green shallots, sliced
• 5 eggs
• 300 g creamed corn
• 1 1/2 cups milk
• 1 teaspoon mild prepared mustard
• 15 g butter, melted
• extra chopped shallot, to serve

1. Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
2. Trim crusts from bread, cut bread into 3-4cm squares.
3. Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
4. Sprinkle bread with half the cheese.
5. Top with asparagus and shallots.
6. Beat eggs in bowl; beat in corn, milk and mustard.
7. Pour mixture over shallots; sprinkle with remaining cheese.
8. Brush exposed bread edges with melted butter.
9. Bake at 180c for about 50mins, or until just set in centre.
10. Stand 5-10mins before cutting into squares.
11. Serve warm, sprinkled with extra shallots.

fresh asparagus, bread, tasty cheese, green shallots, eggs, corn, milk, mustard, butter, shallot

Taken from www.food.com/recipe/asparagus-and-corn-bake-262805 (may not work)