2 oz. [60 gm.] butter or substitute
2 tablespoons flour
3 teaspoons curry powder
2 cups milk
1/2 cup mayonnaise
12 oz. [375 gm.] can asparagus cuts
3 hard boiled eggs
salt and pepper
1&1/2 cups wholemeal breadcrumbs
1/2 cup bran breakfast cereal
2 oz. [60 gm.] butter/substitute, extra
Method: Melt butter, add flour and curry powder, stir until smooth, cook 1 minute. Remove from heat, add milk gradually, stirring until smooth. Return to heat, stir until sauce boils and thickens, reduce heat, simmer 2 minutes. Add mayonnaise, drained asparagus and chopped eggs, combine lightly, season with salt and pepper. Spoon mixture into ovenproof dish or 4 individual ovenproof dishes. Combine breadcrumbs, crushed bran and extra melted butter, sprinkle over the top of asparagus mixture. Bake in moderate oven 20-30 minutes for large dish or 15-20 minutes for small dishes until topping is golden brown. (Serves 4)
Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.25.
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