 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
This hearty, savory side dish combines flavors of traditional stuffing and the technique of bread pudding...adding in fresh asparagus makes it a complete accompaniment to most main dishes. Almost any herb can work, here, too! Read more ! Ingredients:
1lb day old bread torn into large pieces or dinner rolls(leave out overnight or all day, if desired) |
1lb fresh asparagus, trimmed |
12oz fresh mushrooms, sliced |
1/2 stick butter |
1 medium onion, diced |
2 cloves garlic, minced |
3 eggs |
1 cup chicken stock |
1 cup half and half |
2t fresh sage leaves, rubbed and minced |
1 sprig fresh thyme or rosemary or tarragon |
kosher or sea salt and fresh ground black pepper |
1/2 cup fresh parmesan, grated |
Directions:
1. Layer bread/rolls in bottom of 9X13 casserole dish.
2. In medium, heavy skillet(I used cast iron) cook onions and garlic in butter until onions just begin to become translucent.
3. Add asparagus and mushrooms and toss to coat with butter.
4. Add herbs and season with salt and pepper.
5. Cook about 5 minutes, just to start to cook.
6. Remove from heat.
7. In large bowl, beat eggs well.
8. Mix in stock, half and half and a lil more salt and pepper.
9. Pour asparagus mixture over bread.
10. Pour egg/half and half mixture over asparagus mixture. It will go to the bottom, but don't worry... the bread will soak it up.
11. Let rest about 30 minutes.
12. Bake at 350 or about 45 minutes.
13. Sprinkle with Parmesan and bake another 5 minutes or so, just to melt cheese. (don't stick it under the broiler for 2 minutes, though... cus you might end up with a black spot on the bread, much like the one in the photo, above...;)
|
|