Asparagus Pain Perdu

• 16 asparagus tips
• 1 teaspoon olive oil
• 1 teaspoon fresh rosemary leaf
• salt
• ground black pepper
• 1 cup half-and-half
• 2 eggs
• 1 cup grated parmesan cheese, plus extra for sprinkling
• 4 slices white peasant bread, each 1 to 1 1/2 inches thick
• 4 teaspoons unsalted butter

1. Preheat oven to 375F Toss asparagus tips with oil, rosemary, salt and pepper.
2. Spread on a cookie sheet and roast 10 minutes.
3. In a wide shallow dish, beat together eggs, half and half, Parmesan, and more salt and pepper.
4. Dip one slice of bread in the egg mixture.
5. Flip over, and press 4 asparagus tips, lined up in alternating directions, into the soggy bread.
6. Melt 2 tsp butter in a skillet over medium-low heat.
7. Place 2 slices of bread, asparagus side down, into skillet.
8. Cook slowly, about 4 minutes per side, pressing down occasionally to ensure good contact and browning.
9. While cooking the second side, sprinkle the asparagus side of each slice with a teaspoon or so of grated Parmesan.
10. Keep warm in a 200F oven while preparing the second batch.
11. Serve hot, with tomato jam.

olive oil, rosemary leaf, salt, ground black pepper, eggs, parmesan cheese, white peasant bread, unsalted butter

Taken from www.food.com/recipe/asparagus-pain-perdu-370468 (may not work)