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Ingredients: |
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2 Bunches of Asparagus or 24 spears
1 Kapiti Kikorangi
4 Eggs
1/2c Anchor Fresh Cream
12 slices of thinly sliced white bread
50g Mainland Butter, melted
Sea salt and freshly ground pepper
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Method:
Blanch the asparagus in boiling salted water for 2-3 minutes until just cooked.
Cut the crusts off the bread and brush each side with melted Mainland Butter. Place the buttered bread slices into a 12- hole muffin tin.
Slice the asparagus diagonally into 1cm slices – Separate the tips and pile the remainder into the bread cases.
Cut the Kapiti Baby Kikorangi into slices and each slice into 3. Place a cheese slice ontop of the asparagus followed by two asparagus tips.
Beat together the eggs, Anchor Cream and seasoning and pour evenly between the 12 asparagus pies. Bake at 180 C for 15- 20 minutes or until the egg mixture has set.
Optional: this can be made in a loaf tin – Place buttered bread ontop before cooking and vary the amount of ingredients depending on the size of your baking container.
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