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Ingredients 13 items

  • 100 g Asparagus trimmed from stems
  • 2 tablespoons Vegetable oil
  • 1 teaspoon Garlic chopped
  • 1 medium Red bell or 150 g pepper thinly sliced
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 pinch White ground pepper
  • 1 tablespoon Plain flour
  • 375 ml Water or 1½ cups
  • 1 tin cream style corn or 240 g
  • 35 g or ½ cup spring onions sliced diagonally
  • 1 tin canned kidney beans or 240 g drained
  • 50 g or ½ cup low fat mozzarella cheese grated
  • 0.5 teaspoon mild paprika

How to prepare

  1. Cook asparagus in boiling water for 5 minutes. Drain and cool and set them aside.
  2. Heat oil in a medium saucepan and sauté garlic until fragrant. Add red bell pepper, MAGGI Less Salt Chicken Stock cubes and white pepper and sauté for seconds then add the flour and stir for 2 minutes over a medium heat. Add water and cream style sweet corn and stir constantly to boil.
  3. Simmer over a low heat for 5 minutes then add the spring onion and the kidney beans. Stir and remove from heat.
  4. Pour the sauce over a baking dish. Arrange the prepared asparagus on top and sprinkle with cheese and sweet paprika powder.
  5. Bake in a preheated oven at 220°C for 20 minutes or until it becomes golden color on top.

Nutritional informations

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