Asparagus & Cheese Pies Our cheesy, simple asparagus recipe

No need to muck about making pastry – just use your loaf and whip up these instant pie bases.

30 mins serves 6


2 bunches (or 24 spears) of asparagus,

1/2 cup Anchor Tasty cheese, grated

4 eggs,

1/2 cup Anchor cream,

1 lemon, zest only

12 slices thin white bread,

50g Anchor butter, melted

Sea salt and freshly ground pepper,


  1. Blanch the asparagus in boiling salted water for two-three minutes until just cooked.
  2. Cut the crusts off the bread slices and brush each side with melted butter, pressing them into a 12-hole muffin tin.
  3. Slice the asparagus diagonally into one centimetre slices – separate the tips and pile the remainder into the bread cases.
  4. Place the Mainland Egmont on top of the asparagus followed by two asparagus tips.
  5. Beat together the eggs, cream, lemon zest and seasoning and pour evenly between the 12 pies.
  6. Bake at 180° C for 15- 20 minutes or until the egg mixture has set.

Serving Suggestions
This can be made in a loaf tin - place buttered bread on top before cooking and vary the volume of ingredients depending on its size.