Break off, or peel, the tough bits at the bottom of the asparagus, then steam or microwave the spears until tender.

Melt the butter and beat in the milk and then the five eggs, beating to evenly distribute the ingredients, not necessarily to add air.

Sift the flour and baking powder together an stir in the grated Emmental cheese. Season well with pepper and a little salt, remember that there is some salt in the cheese and the butter.

Stir the flour and cheese mixture into the butter, milk and egg mix. The batter is quite fluid.

Put some asparagus in the bottom of a baking tin or dish 150mm x 200mm (6” × 10”), which is lined with oiled paper or silicon baking paper. Pour on some of the egg mixture, then add more asparagus, placing them alternately head and tail.

Pour in the rest of the egg batter, and bake at 180°C or 350°F for 40 - 45 min. until set and golden brown on the top.

Cool and serve, warm or cold, it's ideal picnic fare.

Maasdam makes a good alternative to Emmenthaler cheese.

from: BBQs, Picnics & Salads. Murdoch Books.