4 cups water
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups 2% milk
6 bread slices, crust removed and cubed
6 eggs, lightly beaten
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon salt
In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.