50 g/2 oz butter or margarine
2 shallots, finely grated
100 g/4 oz wholemeal bread, diced
10 ml/2 tsp chopped fresh parsley
1/4 tsp salt
450 g/1 lb asparagus
2 eggs, lightly beaten
450 ml/2 cups hot milk
Method:
Melt the butter or margarine and fry (saute)
the shallots, bread, parsley and salt until lightly browned. Remove
from the heat and place in a bowl. Trim the tough ends off the
asparagus and cut the stems into 2.5 cm/1 in lengths and add to the
bowl. Blend together the eggs and milk, then mix into the remaining
ingredients. Spoon into a greased 900 g/2 lb loaf tin (pan) and press
down lightly. Bake in a preheated oven at 190°C/375°F/ gas mark 5 for
30 minutes until firm to the touch.