1 can of 325g asparagus, drained and finely chopped
2 cups all-purpose flour
4 cups chicken broth
2 eggs, lightly beaten
1 can of 325g asparagus, drained and finely chopped
2 cups all-purpose flour
4 cups chicken broth
2 eggs, lightly beaten
Mix the asparagus with the flour
Add the broth gradually, stirring well
Mix thoroughly
Heat over low heat, stirring constantly until thickened
Remove from heat and add the eggs
Mix well
Pour into a greased 16cm ring mold
Bake in a preheated hot oven (200°C) with a water bath for 1 hour
Let cool, then unmold
Serve warm or cold
Serves 6
Note: If desired, substitute canned asparagus with fresh cooked asparagus.
