Asparagus and egg mornay with cheesy breadcrumbs

This asparagus and egg mornay is a tasty meat-free recipe that’s perfect for the cooler weather. Topped with cheesy breadcrumbs, it’s the ultimate comfort food.

4

10m

30m

Ingredients

  • 1 1/2 cups (240g) small pasta shells
  • 40g butter
  • 1 small brown onion, finely chopped
  • 2 tbs plain flour
  • 2 tsp Dijon mustard
  • 2 1/2 cups (625ml) milk
  • 3/4 cup (60g) finely grated parmesan
  • 2 bunches asparagus, woody ends trimmed, halved
  • 2 tbs chopped dill pickles (optional)
  • 4 semi-soft boiled eggs, peeled
  • 1/2 cup (35g) sourdough breadcrumbs

Method

STEP 1

Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Transfer to a 24cm x 28cm baking dish.

STEP 2

Meanwhile, melt butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 3-5 mins or until softened. Add the flour and mustard. Cook, stirring, for 30 secs. Remove from heat and gradually add the milk, whisking constantly.

STEP 3

Return to heat and stir for 3-5 mins or until the mixture boils and thickens. Stir in half the parmesan. Season. Stir in the asparagus and pickles, if using.

STEP 4

Cut eggs into quarters. Arrange over the pasta. Spoon asparagus mixture over the egg. Combine the remaining parmesan and breadcrumbs in a small bowl. Sprinkle over the pasta mixture. Spray with olive oil spray. Bake for 10-15 mins or until filling is bubbling.

Swap me you can make this dish using 2 bunches baby broccoli, halved lengthways.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.