Day 13 - Quick Ham and Asparagus Bake

This recipe was shared with me by my Mum-in-Law, Maureen who is always so flexible and makes having guests over for a meal look so easy! During our dating days, we would arrive for a Sunday lunch, often unannounced, and she would whip up a wholesome and delicious meal for us in no time!

Quick Ham and Asparagus Bake (Gluten and Wheat free)

Ingredients:
250g Chopped Ham (I buy the rolls - look like polony)
1 Can Green Asparagus, drain
3C Cooked Rice
1/2C Chopped onion
2 Eggs, beaten
1/2C Milk
1 Can Cream of Mushroom soup (GF: Be sure to buy a can that doesn't contain gluten or wheat products)
1/2C Mayonaise
1tsp Salt
3ml Pepper
1 C Grated Cheese

Method:
1. Combine ham, asparagus, rice and onion in a mixing bowl.
2. Blend the eggs, milk, soup, mayo and salt and pepper in a jug. Add this to he bowl and mix well.
3. Pour this into a shallow 2 Litre Casserole dish and sprinkle with grated cheese.
4. Bake in a preheated oven of 180* for 30 minutes.
5. Serve this hot (or cold) as a lunch with fresh green salads.

Serves 6-8

Asparagus, Celery, Pea and Bacon Risotto

This recipe for Asparagus, Celery, Pea and Bacon Risotto is another gem of a recipe from Claire! I've never been a huge fan of Asparagus, but this recipe has got me hooked! Try it! You might just be converted :) The pea and bacon combo is the bomb!



Asparagus, Celery, Pea and Bacon Risotto

Ingredients:
1L Chicken Stock
200g Celery, sliced (or an onion will do
150g Streaky Bacon, sliced
Olive Oil
400g Rice
75ml Dry white wine
350g Asparagus (I like the fresh baby green ones) cut into 2 cm pieces, reserving the heads
150g Frozen Peas
100g Parmesan Cheese (DF: Omit the cheese)

Method:
1. Saute celery and bacon in oil. (optional: reserve the bacon to sprinkle on top when serving)
2. Add rice and cook for 2 min.
3. Add rice and 1 ladle of stock at a time, giving it time to absorb each ladle, (Half way, add the asparagus and peas.)...until all the stock is used up.
4. Heat a griddle pan until smoking and sear asparagus heads until a bit charred.
5. Serve the risotto with Asparagus heads Bacon and Parmesan sprinkled on top.

DELISH!!!

Serves 4-6