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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tastyand healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.Amy Grover, Salem, Massachusetts Ingredients:
4 cups water |
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces |
2 cups 2% milk |
6 bread slices, crust removed and cubed |
6 eggs, lightly beaten |
1 cup (4 ounces) shredded cheddar cheese |
1 teaspoon 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. Yield: 6 servings.
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