Our neighbor Ellen made this the first time. She didn’t let it sit for the hour the recipe requires and it was delicious. We generally put this together the night before and bake it in the morning, making it perfect for a Sunday brunch. We change it up here and there with different meat and the veggies, but the original recipe is from Sunset magazine, April 2006.
*1 # asparagus, tough stem ends snapped off, cut into 2-inch lengths
*1 loaf (3/4#) crusty, artisan-style bread, cut into 1-inch cubes
*3 oz. thinly sliced prosciutto, cut into 1/2 –inch-thick strips
*1 ¼ cups shredded parmesan or asiago cheese
*1/4 cup chopped chives
*6 large eggs
*3 ½ cups milk
*1 Tbsp. grated lemon peel
*1/2 tsp salt
*1/2 tsp pepper
Preheat oven to 350. Butter a 9×13-inch dish.
Cook asparagus in boil water 2 minutes and then rinse with cold.
Spread half the bread, prosciutto, asparagus, cheese and chives in pan. Layer the remaining.
Whisk eggs, milk, lemon, salt and pepper in a bowl to blend
Pour over the layered ingredients, cover and chill at least one hour.
Bake until center is set and top is lightly browned, 40-50 minutes.