Grizzly's Recipe Box: Michel's Asparagus Cheese Strata

<span style="font-family:Arial;"><span style="font-size:large;"><b>Michel's Asparagus Cheese Strata</b></span></span>
<ul><li><span style="font-family:Arial;"><span style="font-size:large;">1 1/2 lbs. Fresh asparagus, cut into 2 inch pieces</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">3 tbsp. Butter - melted</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">1 loaf sliced bread, crusts removed. (recipe calls for white...but...)</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">3/4 cup shredded cheddar cheese divided 1/2 and 1/4.</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">1 cup diced Spanish onion sauteed OR (non vegetarians...) 2 cups shaved Black Forest Ham</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">6 eggs</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">3 cups milk</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">2 tsp. dried minced onion</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">1/2 tsp. salt</span></span></li>
<li><span style="font-family:Arial;"><span style="font-size:large;">1/4 tsp. dry mustard</span></span></li>
</ul><span style="font-family:Arial;"><span style="font-size:large;">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 1/2 of bread, buttered side up in a greased 9x13 casserole dish, sprinkle with 1/2 cup cheese. Layer with asparagus and onions (or ham). Cover with remaining bread, buttered side up. In a bowl lightly beat eggs and milk and onion and mustard. Pour over bread. Cover and refrigerated overnight. Bake uncovered at 325f for 50 minutes. Sprinkle with remaining cheese. Return to the oven for 10 minutes or until cheese melts and a knife inserted comes out clean.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;"><b>Food Memories:</b> Recipe comes from the Bluebird Meadows B&B near Midland Ontario. We went there for a few days in the spring of 2006 and were overwhelmed by the quality (and quantity) of the breakfasts. A really quiet and tranquil setting high on the ridge above Georgian Bay.</span></span>