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Ingredients

• 1 lb asparagus, trimmed (454 g)
• 12 slc day-old egg bread, 1/2-inch slices
• 2 3/4 c. lowfat milk (675 ml)
• 8 x Large eggs
•     coarse salt and freshly cracked pepper, to taste
•     butter, for baking dish
• 1 1/2 c. shredded Provolone cheese (375 ml)
•     Minced fresh herbs, to taste (rosemary, thyme, chives or possibly tarragon)
• 1/4 c. grated Parmigiano Reggiano (60 ml)

Description

Cut Asparagus Into 1-inch Pcs On The Diagonal. Steam Asparagus For 2 To 3 Min Or Possibly Till Slightly Tender. Refrigerateunder Cool Running Water. Drain Well. Whisk Together…

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