1 12 lbs fresh asparagus (hard ends removed and cut into 1-inch pieces)
12 slices bread (1/2-inch thick
use day-old bread for this)
2 34 cups half-and-half cream (or use full-fat milk)
8 large eggs
2 small green onions
finely chopped (or to taste)
seasoning salt
black pepper (or use white salt)
3 cups shredded swiss cheese (or to taste
or use a similar tasting cheese)
1 cup grated parmesan cheese (or to taste)
Instructions
Butter a 12 x 8-inch oval baking dish (or a 12-cup baking dish).
Steam the asparagus for about 2-3 minutes or until slightly tender; drain and place in ice water or very cold water; drain well and dry with paper towels.
In a bowl whisk together half and half, eggs, seasoning salt and pepper until well blended; add in the chopped green onions.
Place 4 slices of bread in the bottom of the baking dish overlapping if necessary.
Top with 1/3 EACH asparagus then the Swiss cheese; repeat the layers two more times (4 slices bread, asparagus then cheese.
Pour egg mixture over the top over the top.
Cover and refrigerate for minimum 6 hours or overnight.
When ready to bake set the oven to 350F (second-lowest rack).
Sprinkle the top of the casserole with Parmesan cheese.
Bake for about 50-60 minutes, or until the center is set and golden.