Asparagus Tomato Casserole

With Winter finally here…one’s thoughts drift into warming comfort food.

I am really getting interested in some of my very old cookbooks including ones put together by various Women’s Institutions to raise money for charity.

My original “bible” was called The Triple Tested Cookbook putout by the Lower Hutt Plunket Society. The object of this exercise was that each recipe be tested by 3 different people.
If they can do it you can. And almost everyone was a winner.

While in Omaha I stopped at a local grower and was very excited about picking up
some fresh produce. It is the end of the tomato season but they did have some heritage tomatoes and chilies.

They looked fantastic but really when it came to eating-a big disappointment-
Had to be cooked.
So I thought of a favourite little dish I used to make for “Ladies Lunches” 30 years ago.
Quaintly called “Asparagus Tomato Casserole”
It’s buttery tomato flavour is really excellent
Of course I had to interfere and make some additions.
Bringing this into the 21st century. This is so easy

So for 2 people

3 eggs hardboiled and quartered
50 gms feta cheese
3 tablespoons butter
2 medium tomatoes chopped
1 x green chili finely chopped
Sea salt & freshly ground black pepper
2 tablespoons flour
½ cup milk
1 cup fresh Breadcrumbs
2 tablespoons olive oil

1 bunch cooked asparagus (or 1x 400 gm tinned asparagus) chopped into 5 cm pieces

Melt butter in a heavy pan
Add chopped tomatoes and chili
Season with S & P
Add flour and cook slowly
Add milk gradually and cook stirring constantly until thickened

In a gratin dish lay out asparagus
Sprinkle over feta cheese
Place eggs on top

Cover with tomato mixture

In a pan toss breadcrumbs with olive oil
And scatter on top

Bake in 175C oven until thoroughly heated and bubbly.

We always go back for seconds.