Salmon and Asparagus Bake

1 can asparagus, drained, cut in pieces
1 can salmon; drained
2 hard-boiled eggs; coarsely chopped
1 tbsp butter
1 onion; finely diced
1 tsp flour
1 packet MAGGI Creamy Vegetable Soup Mix
1 1/2 cups milk
2 to 3 toast bread slices
butter

Grease a medium ovenproof dish. Place half the asparagus on the base. Cover with the salmon, then the eggs. Place the remaining asparagus over the top.

Heat the butter in a small saucepan. Add the onion and cook for 2-3 minutes.

Stir in the flour and cook, stirring, for a further minute.

Combine the soup mix and milk. Add to the flour onion mixture. Bring to the boil, stirring constantly then simmer for 3 minutes. Pour the mixture over the asparagus.

Spread the bread slices with butter, remove the crusts and cut the bread into 2-3cm cubes. Place, butter side up, on top of the asparagus mixture.

Cook in a preheated oven, 375F (190C), for 15-20 minutes or until the sauce is bubbling and the topping is golden brown.

Servings: 4