1 1/2 lb Fresh asparagus; cut into
-2" pieces
3 tb Margarine; melted
1 lb Sliced bread; crusts removed
3/4 c Cheddar cheese; shredded,
-divided
2 c Fully cooked ham; cubed
6 Eggs
3 c Milk
2 ts Dried minced onion
1/2 ts Salt
1/4 ts Dry mustard
In a saucepan, cover asparagus with water; cover and cook until just
tender but still firm. Drain and set aside. Lightly brush butter over
one side of bread slices. Place half of the bread, buttered side up,
in a greased 13x9x2" baking dish. Sprinkle with 1/2 c cheese. Layer
with asparagus and ham. Cover with remaining bread, buttered side
up. In a bowl, lightly beat eggs; add milk, onion, salt and
mustard; pour over bread. Cover and refrigerate overnight. Bake,
uncovered, at 325 F for 50 minutes. Sprinkle with the remaining
cheese. Return to the oven for 10 minutes or until cheese is melted
and a knife inserted near the center comes out clean.
Recipe by: Betty Jacques, Hemet, CA
Source: Taste of Home-Collector's Edition Recipes
From the files of Kathie Scott
Typed by Roberta Thompson
