Corn and Asparagus Bake for the Braai

Ingredients:

460 g Asparagus Cuts drained 410 g Cream Style Sweetcorn 2 Eggs 125 g Cheddar Cheese grated 5 ml Robertsons Spice For Rice 5 ml Robertsons Thyme

Instructions:

Mix the drained asparagus cuts and cream style sweetcorn together. Add the beaten eggs and half the cheese, spice for Rice and mixed herbs. Place in a shallow greased dish. Top with remaining cheese and bake at 180 c for about 30 minutes or until cooked through. Delicious served as a light lunch or as a vegetable dish with a braai

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