Salmon and Asparagus

Base
1 cup of long grain rice
30g butter
juice of 1 lemon
chopped parsley
440g can of asparagus (use fresh cooked if preferred).

Topping
60g butter
1 onion
½ cucumber
½ green pepper
2 tablesp flour
¼ cup sour cream
220g can salmon
2 teasp chopped mint
60g grated cheese
salt and pepper

Croutons
4 slices of white bread
oil for deep frying
2 tablesp chopped parsley

Method

Base
Cook rice and drain well.
Add butter, lemon juice, and parsley to rice.
Spoon evenly into base oven proof dish.
Drain asparagus, (reserve ½ a cup of liquid.) Arrange evenly over rice

Topping
Heat butter in pan, add chopped onion, cook until tender.

Peel cucumber and remove seeds, dice finely. Add to onion with chopped pepper, cook for 1 minute.
Add flour and cook for a further minute.

Remove from heat and add liquid from asparagus and water, stir till combined.

Return to heat and stir until thick and boiling.
Reduce heat, stir in sour cream, salmon, mint, salt and pepper.

Spoon over asparagus, sprinkle with grated cheese.

Bake uncovered in a moderate oven for 30 minutes.

Garnish with croutons.