Crustless asparagus tart

I have the most adorable picture of my oldest eating this when she was less than a year old, she had smeared it all over her high chair, her face, her hair - clearly absolutely loved it.

Ingredients:

250 g bacon, chopped

1 large onion, chopped

250 g butter 

1 cup flour

1 tin asparagus pieces

900 ml milk

1 cup cheddar cheese

50 ml chopped fresh parsley

10 ml dijon mustard

2 ml salt

pinch of red pepper

4 eggs, separated

Method:

Pre-heat the oven to 180 degrees and prepare an oven dish of 30x20x5cm.

Fry the bacon and onion until it starts to brown. Remove and keep separate. Make a cheese sauce in the same pan using the butter, flour and a mixture of the milk and asparagus liquid (add enough liquid to the milk to make 1 litre). Once the mixture is thickened, remove from heat and add the bacon/onions, asparagus pieces, cheese, parsley, mustard, salt and red pepper and mix. Whisk the egg yolks and add it in. Whisk the egg whites until stiff and fold into the mixture.

Add to prepared baking dish and bake 40 minutes in the middle of the oven until cooked and golden brown. Allow it to stand for at least 10 minutes to firm up (otherwise it will be very runny!) Serve warm.