AS­PARA­GUS, EGG & BA­CON BAKE

PREP + COOK TIME 45 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Mains -

250g penne pasta

1 ta­ble­spoon olive oil

1 medium brown onion (150g),

chopped finely

3 cloves gar­lic, crushed 3 rind­less ba­con slices (195g),

sliced thinly

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

fresh chives

1 cup (80g) finely grated

parme­san

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.

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