Asparagus and Corn Bake

Sounds yummy and wanted to put it here as I am tossing the book it comes in.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  bunch fresh asparagus, drained or 340  g asparagus, cuts and tips drained
• 8  slices  bread
• 1  cup  grated  tasty cheese
• 3  green shallots, sliced
• 5  eggs
• 300  g  creamed corn
• 1 1⁄2 cups milk
• 1  teaspoon  mild prepared mustard
• 15  g butter, melted
•  extra chopped shallot, to serve

Directions

1. Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
2. Trim crusts from bread, cut bread into 3-4cm squares.
3. Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
4. Sprinkle bread with half the cheese.
5. Top with asparagus and shallots.
6. Beat eggs in bowl; beat in corn, milk and mustard.
7. Pour mixture over shallots; sprinkle with remaining cheese.
8. Brush exposed bread edges with melted butter.
9. Bake at 180c for about 50mins, or until just set in centre.
10. Stand 5-10mins before cutting into squares.
11. Serve warm, sprinkled with extra shallots.