This is adapted from taste.com.au
300g smoked salmon
1 bunch trimmed asparagus or subsitute with a canned spears
2/3 cup cream
Preheat oven to 180°C / 375F.
Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish.
Lay out the asparagus. Arrange over the smoked salmon and top with the sliced camembert.
Whisk together the eggs and cream with salt and freshly ground pepper.
Pour over the camembert.
Bake for 30-35 minutes or until puffed and golden.
Set aside for 5 minutes to cool slightly.