Ingredients

• 500 grams bag frozen hash browns
• 600 grams chicken fillets (tenderloins)
• ½ cup cream
• 1 teaspoon minced garlic, optional
• ½-1 teaspoon dried mixed herbs
• 340 gram can asparagus spears, drained
• 1 cup grated Gruyere or Edam cheese

Method

1. Preheat the oven to 190ºC.
2. Arrange the hash browns in a single layer on the bottom of a 22x33cm lasagne-style dish, cutting to fit where necessary.
3. Toss the chicken fillets with the cream, garlic and dried herbs and arrange on top of the hash browns. Arrange the asparagus on top and scatter over the cheese.
4. Bake in the preheated oven for 45 minutes.

Cooks Tips

- Use fresh asparagus when in season. Trim the stalky ends off 500 grams fresh asparagus. Quickly blanch spears in boiling water and refresh in cold. Or use chopped fresh or dried tarragon in the sauce in place of the dried mixed herbs and cook as above. - If you cannot buy chicken fillets, use 2-3 single chicken breasts, cutting each lengthwise into three strips.