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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


Ah, back by popular demand with a simple savoury option for your next "morning or afternoon tea" at the office, or pot luck style party.

(All measurements are approximate, as I never really measured any of it)

2 Cups Cooked Asparagus, Chopped (2 tins if not fresh)
3/4 - 1 Cup Mayonnaise
1/2 Cup Parmesan, Grated
1/4 Tsp Mustard Powder
1/8 Tsp Cayenne Pepper
1 Cup Panko Breadcrumbs
1/2 Cup Finely Grated Parmesan Cheese
2 Tbsp Extra Virgin Olive Oil


Preheat oven to approximately 180C/350F.

Mix asparagus, mayonnaise, grated Parmesan mustard powder and cayenne pepper together in a medium bowl.

In a smaller bowl, mix together the finely grated Parmesan, bread crumbs and oil.  Stir together until well combined and crumbs are well coated in oil.

Now transfer the wet mixture into an ovenproof dish and spread out evenly before sprinkling the crumb topping over to cover.

Bake for about 20 minutes or until hot and topping is golden brown on top.

Serve with fresh bread or crackers.

Alternatively, you can blind bake rounds of savoury short pastry in a muffin tin, then add the filling and crumb topping to each round and bake as individual tartlets rather than serving with bread or crackers.  This preparation makes a great finger food entree for social gatherings.  

Another suggestion is to leave out the bread crumbs and only top with the cheese then brown them the same way in the oven...this avoids having crumbs dropped all over the carpet or tables.