Source:

Joyce Anderson

Serves/Makes:1 9 x 13 pan

Ingredients

• 1-1/2 lbs (.7 kg). fresh asparagus, cut into 2-inch pieces
• 3 tbsp (45 ml) butter or margarine, melted
• 1 loaf (1 lb (.5 kg).) sliced bread, crusts removed
• 3/4 cup (175 ml) shredded cheddar cheese, divided
• 2 cups (475 ml) cubed fully cooked ham
• 6 eggs
• 3 cups (700 ml) milk
• 2 tsp (10 ml) dried minced onion
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) dry mustard

Preparation

• 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 the bread slices.
• Place half of the bread, buttered side up, in a greased 13 inch x 9 inch x 2 inch baking dish.
• Sprinkle with 1/2 cup (125 ml) 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 degrees (175 C.) for 50 minutes.
• Sprinkle with remaining cheese.
• Return to the oven for 10 minues or until cheese is melted and a knife inserted near the center comes out clean.

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