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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
4 cup(s) water |
1 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces |
2 cup(s) 2% milk |
6 bread slices, crust removed and cubed |
6 eggs, lightly beaten |
1 cup(s) (4 ounces) shredded cheddar cheese |
1 teaspoon(s) salt |
Directions:
1. • In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. • In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight.
3. • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
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