- 4
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Ingredients
- 4 eggs
- 1 tbsp cornflower
- 200 ml milk
- asparagus spears
- seasoning
Preparation
Step 1
1) Heat oven to 220oc. Blend the cornflower with a bit of milk, then whisk in the rest of the milk and eggs. Season with salt and pepper.
2) Line 8in x 8in baking tin with baking parchment. Pour in the egg mix, then lay the asparagus spears in the tin. Bake for 20 min until firm and golden. Can be eaten warm or cold.