Asparagus, Ham, And Fontina Bread Puddings

• 1 pound asparagus
• 1 teaspoon olive oil
• 1 cup chopped onion
• Cooking spray
• 5 (1.4-ounce) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2-inch cubes
• 1/2 cup chopped reduced-fat ham
• 3/4 cup (3 ounces) shredded fontina cheese
• 1 2/3 cups fat-free milk
• 3/4 cup egg substitute
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 375u0b0.
2. Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
3. Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside.
4. Coat 6 (10-ounce) custard cups or ramekins with cooking spray; place in a large baking pan. Place bread cubes evenly into custard cups. Top evenly with asparagus mixture, ham, and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard cups; let stand 20 minutes. Add hot water to pan to a depth of 1 inch. Cover and bake at 375u0b0 for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.

asparagus, olive oil, onion, cooking spray, white sandwich bread, ham, fontina cheese, milk, egg substitute, mustard, basil, salt, black pepper

Taken from www.myrecipes.com/recipe/asparagus-ham-fontina-bread-puddings (may not work)