Potato and Asparagus Bake

Whip up a quick and tasty side dish to serve for dinner.

Potato and Asparagus Bake

With very few ingredients and little preparation you can make our Potato and Asparagus Bake for dinner or as a sumptuous side dish.


1 large potato, cooked and sliced
3 spring onions, chopped
1 x 225g can asparagus cuts, drained but reserve the juice
2 eggs, hard boiled and halved
1/2  tablespoon butter
1 tablespoon flour
1/2  cup milk
1/4  cup grated cheese
1/4 teaspoon salt
1/4 cup flaked almonds, tossed in salt and pepper


  • Grease a casserole dish and preheat the oven to 180ºC.
  • Arrange the potato, spring onions, asparagus and eggs in layers.
  • Melt the butter in a saucepan, add the flour and cook for one minute.
  • Remove from the heat and stir in the milk until smooth.
  • Bring to the boil and cook for one minute stirring constantly.
  • Remove from the heat and stir in half the cheese, salt and the juice from the asparagus.
  • Pour over the layered ingredients in the casserole dish.
  • Top with the remaining cheese and sprinkle with the almonds.
  • Bake for 20 minutes until heated through and the cheese has melted.


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