Ingredients 2 hard boiled eggs, sliced
1 bunch fresh asparagus
About 250 g chicken thighs -you can vary this to your liking
Jar of asparagus cuts with juice
100 g grated cheese
1 cup milk
¾ cup chicken soup
1 tsp chicken stock powder
2 tbsp flour
1 onion, sliced
1 tbsp lemon juice
100 g bacon (optional)
4 mushrooms (optional)
2 tbsp chopped parsley
For the cabbage and potato mash 4 potatoes
1 cup shredded cabbage
Preheat the oven to medium -around 160° fan forced.
Microwave, or cook the bunch of asparagus, breaking off the bottom ends first.
When cool, break into smaller pieces.
If using bacon, cut this into small bits and cook till it is just starting to brown. I always use short cut bacon as there is little fat in it. Remove from pan.
Cook the cleaned chicken thighs till they are brown in the same frypan (about 15 minutes) and when cool enough, shred or cut into small pieces.
Place the chicken in an ovenproof dish.
Add the sliced onion to the frypan and cook for a few minutes. Add the sliced mushrooms if using, and cook for a minute or two.
Stir in the flour, and add the liquids slowly, making sure you stir well.
Add the tin of undrained asparagus, the cooked fresh asparagus, the soup powder, lemon juice and salt and pepper to taste.
Stir until the sauce boils and thickens and then add ¾ of the grated cheese and stir till it melts.
Add the egg slices over the chicken in the ovenproof dish.
Then add the bacon over the egg, if using.
Pour the sauce over this, and add the rest of the grated cheese.
Cook in the oven for about 40 - 45 minutes or until the cheese is browning.
Plated chicken, egg and asparagus mornay
Boil the potatoes about 15 minutes before the mornay is ready.
Add the cabbage to the same frypan with a bit of water, and cook for a few minutes.
Mash the potatoes and stir in the cabbage.
Serve with the mornay, and sprinkle with parsley before serving.