ASPARAGUS, EGG & BACON BAKE
PREP + COOK TIME 45 MINUTES SERVES 4
250g penne pasta
1 tablespoon olive oil
1 medium brown onion (150g),
3 cloves garlic, crushed 3 rindless bacon slices (195g),
300g asparagus, trimmed,
chopped coarsely 2 tablespoons plain flour
½ cup (125ml) dry white wine ½ cup (125ml) chicken stock 1 cup (250ml) pouring cream 4 hard-boiled eggs, sliced 2 tablespoons finely chopped
1 cup (80g) finely grated
⅓ cup (25g) stale breadcrumbs chopped chives, extra, to serve 1 Preheat oven to 220°C/200°C fan. Grease a deep 2.5-litre (10-cup) ovenproof dish.
2 Cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain.
3 Meanwhile, heat oil in large saucepan; cook onion, garlic and bacon, stirring, for 3 minutes or until bacon is crisp. Add asparagus; cook, stirring, for 2 minutes or until tender. Add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually stir in wine, stock and cream. Cook, stirring, for 2 minutes or until mixture boils and thickens.
4 Stir pasta, eggs, chives and half the cheese into asparagus mixture; season to taste. Spoon mixture into dish; sprinkle with combined remaining cheese and breadcrumbs. Bake for 20 minutes or until browned lightly. Serve sprinkled with extra chives.