Ingredients
4 cups water1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces2 cups 2% milk6 bread slices, crust removed and cubed6 large eggs, lightly beaten1 cup shredded cheddar cheese1 teaspoon salt
Preparation
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.
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.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
