Dry the bread for 8-10 hours. Brush 1 side of each of the slices with 2 T of the butter. Heat 2 T of the butter in a medium skillet over medium heat. Sauté the asparagus, shallots and onion in the butter for about 3-5 min or until the onion is tender. Season with salt and pepper. Remove the asparagus mixture and place into a bowl. Add the wine to the skillet and increase heat to medium-high. Cook for 2-3 min or until this mixture is reduced to 1/4 cup. Toss the asiago and swiss cheese in a bowl.
coat the bottom of an 8X8 baking dish with the remaining tablespoon for butter. Layer 1/2 of the bread slices butter side up, 1/2 of the asparagus mixture and 1/2 cup of the cheese mixture in the prepared baking dish. Top with the remaining bread slices, remaining asparagus mixture and 1/2 cup of the cheese mixture. Whisk the eggs in a bowl until combines. Wisk in the reduced wine , half and half, 1 teaspoon of salt and pepper. Pour the egg mixture over the prepared layers. Cover the surface with plastic wrap and weigh down with another 8X8 pan. Chill for 1-10 hours.
Let stand at room temp for 20 min. Sprinkle with the remaining 1/2 cup of cheese mixture and bake at 325 for 50-55 min or until the center is puffed and edges pull away from the side of the dish. Cool on write rack for 5 min before serving. Garnish with parsley. For a larger crowd, double ingredients and bake in a 9X13 pan.
Originally Submitted
7/30/2015
0 Out of 5 from
0 reviews
You can add this Asparagus Egg Bake recipe to your own private DesktopCookbook.
