Asparagus means spring is here!

I must brag so yes, this is a vanity thread. Kill if necessary.

I wallpapered the kitchen today so supper was pretty much things I could stick in the oven. (We went with wallpaper because, unlike paint, it's scrubbable.) So I put a ham and some au gratin potatoes in around 3, and steamed some asparagus right before it was time to eat.

I forget how good it is with a little melted butter and a squeeze of lemon. Even DH, who isn't an asparagus fan, liked it tonight.

I'm heading out to the local market tomorrow to round up a bunch or two. We like it sprayed with a little olive oil and roasted.

I love it with butter and a bit of finely grated orange. It's a whole 'nother experience.

I make this every spring as a special treat for ME!! :P

Asparagus Bread Pudding

5 eggs
2 1/2 c. milk
1 c. heavy cream
1/2 tsp. grated lemon zest
1/4lb grated fontina cheese
1/4 lb grated aged provolone
1/2 c. mixed, chopped, fresh herbs
(parsely, tarragon, basil)
1 small diced onion/sauteed in butter and cooled
S&P to taste

1lb. dry bread/cubed
1lb Asparagus cut into 1 inch pieces

In a large bowl, mix everything but the asparagus and the bread till well blended.
Add bread and asparagus to bowl and let soak for 30 minutes.
Pour mixture into a greased, 9x13in. baking dish.

Bake at 350 degrees/ 45-60 minutes or until top is golden brown, and a knife inserted in the center comes out clean.

This is my favorite asparagus recipe!

-chef-