Ingredients
- 12 stalks asparagus
- 1 whole wheat baguette, cubed
- 1 cup finely chopped maple-cured ham (from deli)
- 2 cups shredded Havarti, Fontina or Swiss cheese
- 1⁄4 cup finely chopped green onions
- 6 eggs
- 2 1⁄2 cups 1% milk
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon each salt and pepper
Directions
Wash asparagus. Blanch in boiling water for 2 minutes. Rinse under cold water. Reserve 3 stalks for garnish. Chop remaining stalks into 1-inch pieces. Cut or tear baguette into cubes; spread in greased 9x13 glass baking dish. Evenly spread chopped asparagus, ham and shredded cheese in dish; sprinkle with green onions. In bowl, beat eggs. Add milk, mustard, salt and pepper; pour over bread mixture. Cover and refrigerate for 4 to 12 hours. Bake in 350°F oven for 1 hour or until golden. Let stand for 10 minutes before serving. Serves 6 to 8.