Salmon And Asparagus Bake

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Salmon And Asparagus Bake Ingredients

1 340 gram can asparagus;	1 ts Flour
1 210 gram can salmon; drained	1 pk MAGGI Creamy Vegetable Soup
2 Hard-boiled eggs; coarsely	1 1/2 c Milk
1 tb Butter	2 Toast bread slices; (2 to 3)
1 Onion; finely diced	Butter

Instructions for Salmon And Asparagus Bake

Cut the asparagus into pieces. Grease a medium ovenproof dish. Place half the asparagus on the base. Cover with the salmon, then the eggs. Place the remaining asparagus over the top. Heat the butter in a small saucepan. Add the onion and cook for 2-3 minutes. Stir in the flour and cook, stirring, for a further minute. Combine the soup mix and milk. Add to the onion mixture. Bring to the boil, stirring constantly, then simmer for 3 minutes. Pour the mixture over the asparagus. Spread the bread with butter, remove the crusts and cut the bread into 2-3cm cubes. Place, butter side up, on top of the asparagus mixture. Cook in a preheated oven, 190 C, for 15-20 minutes or until the sauce is bubbling and the topping is golden brown. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

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