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  • 12 rashers streaky bacon, rind removed
  • 500 g box Wattie's Potato Medallions
  • 2 eggs
  • 125 g cream cheese
  • ½ cup cream
  • 2 Tbsp chopped parsley or dill
  • 340 g can Wattie's Asparagus Spears


1. Stretch the bacon rashers with the back of a large cook's knife and use them to line the base and sides of a 25cm x 11cm loaf tin.

2. Defrost the Wattie's Potato Medallions in the microwave for 2 minutes and then cut into chunks.

3. In a bowl blend together the eggs, cream cheese, cream and parsley or dill. Fold in the chopped medallions.

4. Place 1/3rd of the mixture into the loaf tin. Arrange 1/2 the Wattie's Asparagus Spears on top and repeat these layers ending with potato mix. Fold over any over hanging bacon.

5. Bake at 200°C for 40 minutes. Allow to stand for 10 minutes before turning out of the tin.

Serve sliced hot or cold. Great for picnics.

Rate and Review

4 Ratings Asparagus Slice

Reviews (4)

Tania's Review | Rating

quick simple and very morish

Julie McGill's Rating
Tamara Ronald's Rating
Spaz's Review | Rating

My family loves this slice! I change it up each time I make it, tonight it was fresh broccoli instead of asparagus because my husband won't eat asparagus! It's also great with beans. I can never seem to get it out of the rib without destroying it though!