ASPARAGUS AND MUSHROOM STRATA

Ingredients

• 3 cups asparagus pieces (2 inch)
• 1 tbsp butter
• 4 cups sliced fresh mushrooms
• 1/4 cup sliced green onion
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 6 cups French bread cubes
• 2 cups shredded Swiss cheese
• 1/3 cup freshly grated Parmesan cheese
• 6 eggs
• 1 tsp dill weed
• 1/2 tsp dry mustard
• 1/8 tsp nutmeg
• 2 cups homo milk

Directions

1. Cook asparagus in boiling salted water for 2 minutes; drain. Cool immediately in ice water; drain. Pat asparagus dry with paper towels; set aside.
2. Melt butter in a large frypan over medium heat. Add mushrooms, onion, salt and pepper. Cook, stirring occasionally, until mushrooms are tender and light golden brown. Cool completely.
3. Place half of bread cubes in a greased shallow 3 quart baking dish.
4. Spoon mushroom mixture over bread. Top with asparagus. Combine Swiss cheese and Parmesan cheese; sprinkle half of cheese mixture over asparagus. Top with remaining bread cubes and cheese mixture.
5. Whisk together eggs, dill weed, dry mustard and nutmeg. Whisk in milk. Pour egg mixture evenly over top of cheese mixture. Cover and refrigerate overnight.
6. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, uncovered, at 350°F for 50 - 55 minutes or until a knife inserted in centre comes out clean. Let stand for 5 minutes before serving.