250g butter
1 Tbsp coriander seeds
1 Tbsp cumin seeds
2 large brown onions, diced
500g ham, diced
1 cup flour (or brown rice flour for a gluten-free option)
2 litres milk
4 x 425g tins asparagus (or freshly cooked in season)Melt butter in a large pot, add coriander and cumin seeds. Add onions and ham. Cook until onion is translucent.
Add flour and stir through for 2-3 minutes, taking care not to let it stick. Add milk gradually, stirring until thickened. Add asparagus and brine from the tins and stir through. Simmer for 10-15 minutes, season to taste, then serve.
You can halve or quarter this recipe and it can be frozen.
• Amy Kreft, head chef of Blueskin Nurseries Cafe at Waitati, has supplied this recipe.
• Requested by Janet Jennings, of Waitahuna West
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
