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Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

15 minutes

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20 minutes

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Baklava rolls

30 minutes

Asparagus and blue cheese bake with egg

Serves 2 to 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 x 100 g Woolworths mini asparagus punnet
2 T butter
150 g Woolworths Gorgonzola
2 free-range eggs
Freshly ground black pepper, to taste
Crusty bread, for serving

Method

1. Preheat the oven to 180°C. Place the asparagus into an ovenproof dish, dot with the butter and break over the Gorgonzola.

2. Bake until the cheese begins to melt. Remove the dish from the oven, crack in the eggs, then return to the oven and bake for a further 5–7 minutes, or until the egg whites have set.

3. Season with pepper and serve with the bread.

Chef's note: Feta broken into cubes is a great alternative to Gorgonzola.
Discover more asparagus recipes here.

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Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Easy fruity frozen yoghurt

Red Christmas slaw

Paprika- and butter bean-stuffed tomatoes

Red cabbage slaw

Vegan meringue mess cake

Chocolate pretzels

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Cilbir (Poached eggs with garlic yoghurt)

Crème fraîche spinach

Baklava rolls

Asparagus and blue cheese bake with egg

Asparagus and blue cheese bake with egg

Ingredients

Method