Recipe Rating

My mom used to make this for me over the years on my birthday and it is still one of my favourite dishes.


  • 250g bacon or bacon bits
  • 1 large onion chopped
  • 250g butter
  • 140g (250ml) mezina
  • 1 Tin (450g) Asparagus spears
  • 900ml milk
  • 100g grated Cheddar Cheese
  • 50ml Parsley
  • 10ml mustard
  • 2ml salt
  • pinch cyan pepper
  • 4 eggs separated


Pre-heat the oven to 180°C. use a 30x20x5cm dish and spray with spray and cook or smear with butter.

Cut the rind off the bacon and cut into pieces

Fry the bacon and onion in a pan until it starts to brown. Remove and keep separate.

Melt the butter in the same pan over low heat and add the mezina in slowly. Remove from stove.

Drain the asparagus and keep the liquid. Add milk to the asparagus liquid until it makes one liter.

Stir this mixture slowly into the mezina mixture. Replace on the stove and heat over medium heat while constantly stirring until boiling point.

Remove from the stove.

Add the onion and bacon mix, asparagus pieces, cheese, parsley, mustard, salt and cyan pepper and mix together.

Beat the egg yellow with a fork and add to the mixture and stir in.

Beat the egg whites until stiff and fold into the asparagus mixture.

Pour into the dish and bake for about 40 minutes in the middle tray of the oven until cooked and golden brown on top.

Dish up warm.



Baked Asparagus Tart
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