Egg and Asparagus Bake Recipe

Ingredients

3/4 lb (340 g) asparagus, coarse ends trimmed, spears cut in thirds (about 2 cups/500mL)
1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
3/4 cup (185 mL) water
1/4 tsp (1 mL) ground black pepper
8 eggs
2 cups (500 mL) hot cooked brown rice, prepared without salt

	PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 4 servings

Place asparagus into shallow 13”x 9" (34 x 22 cm) glass or ceramic baking dish,lightly sprayed with cooking spray.
Combine soup and water in saucepan on medium-high heat. Heat to a boil,stirring occasionally.
Pour soup mixture over asparagus and sprinkle with pepper. Break eggs and place gently over surface,spacing evenly.
Bake,uncovered,at 400°F (200°C) until eggs are set – 12 to 14 minutes,depending on desired doneness. Serve baked eggs (2 per serving) with asparagus sauce and rice.

Recipe tips

For a wonderful brunch idea,serve with toasted whole wheat English muffins,instead of rice.
If fresh asparagus is not available,frozen asparagus that has been thawed is just fine.