Serves 4

5 slices of brown bread

butter

298 g (10 1/2 oz) can asparagus spears, drained

175 g (6 oz) Cheddar cheese, grated

3 eggs

568 ml (1 pint) milk

salt and freshly ground pepper

pinch of mustard powder

1. Cut the crusts from the bread and butter one side of each slice. Place a layer of bread slices, butter side up and cut to fit, in a buttered ovenproof dish. Layer with the asparagus spears and half the grated cheese. Cover with the remaining bread, butter side down.

2. In a bowl, lightly beat together the eggs, milk and seasoning. Pour over the bread in the dish and leave to stand for 1 5 minutes.

3. Bake in the oven at 190°C (375°F) mark 5 for about 50 minutes, until set and lightly browned. Serve immediately.