Perfect for light lunches, a starter or an adventurous breakfast.  Asparagus Mornay will delight any palate.

Serves 8 or more



12 – 18 green asparagus spears

6 slices smoked hickory ham

30ml butter or margarine

50ml flour

2ml dry mustard powder

300ml milk

salt and pepper

100g cheddar cheese grated (250ml)

12 BAKERS Mini Cheddars® crushed


For a main course, serve with mash potoato and a salad.



  1. Pre-heat oven at 160°C.
  2. Steam or boil asparagus in salt water and drain.
  3. Roll 2 or 3 asparagus in ham and place in an oblong ovenproof serving dish.
  4. Melt butter, stir in flour and mustard powder and cook for 1 minute before adding milk.
  5. Stirr continuously and bring to the boil and add seasoning and half the cheese.
  6. Pour cheese sauce over asparagus rolls.
  7. Mix together remaining cheese and crushed crackers and sprinkle over the sauce.
  8. Bake for 20 minutes and brown under the grill.

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