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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is incredible. If you are an asparagus and cream cheese lover, you will love this. My Sunday School classmate has us over for lunch often and this is one of her specialities. I love it. Hope you do too. Ingredients:
1 tablespoon butter |
2 tablespoons minced garlic |
1/2 pound sliced fresh mushrooms |
1 teaspoon minced fresh rosemary |
2 tablespoons pancetta chopped |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
6 ounces cream cheese shredded |
8 slices white bread very thin and lightly toasted |
24 fresh asparagus tips blanched |
3 cups milk |
6 eggs |
1 teaspoon cayenne pepper |
1/4 cup parmesan cheese |
Directions:
1. Heat butter in skillet then saute garlic until tender.
2. Stir in mushrooms and saute until mushrooms give up liquid then reabsorb it.
3. Stir in rosemary and pancetta then season with salt and pepper.
4. Sprinkle cheese over 4 slices toasted bread to cover.
5. Spoon mushroom mixture evenly over cheese on bread.
6. Place 4 asparagus tips on each bread slice.
7. Top each with another slice toasted bread to make sandwich.
8. Cut each sandwich in half diagonally and arrange pinwheel style in round quiche dish.
9. Combine milk, eggs, cayenne pepper and parmesan.
10. Pour mixture over toast halves in baking dish.
11. Cover and refrigerate overnight then bake at 350 for 40 minutes.
12. Garnish with remaining warm blanched asparagus tips.
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