Asparagus And Corn Bake - cooking recipe

Ingredients

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

Preparation

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