Ingredients
12-16 thick slices of bread
2 ½ C milk
1 lb asparagus
4 eggs ( Or 2 plus egg substitute)
1 tsp salt
Fresh ground black pepper
¼ C grated Romano
4 oz Fontina, shredded
4 oz Swiss, shredded
½ C chopped fresh herbs (sage, thyme, marjoram)
Preparation
Place bread in shallow dish; soak in 2 C milk. Trim & steam asparagus. Butter a casserole dish. Layer half the bread, asparagus, cheeses and herbs in casserole dish. Repeat to make a second layer. Whisk eggs and remaining milk. Pour mixture over bread and asparagus. Bake at 350F for 45 minutes.
