Asparagus Bread Pudding

• 1 lb asparagus, trimmed
• 12 slices day-old egg bread, 1/2-inch slices
• 2 34 cups milk
• 8 eggs
• coarse salt
• fresh ground black pepper, to taste
• butter, for baking dish
• 1 12 cups shredded provolone cheese
• chopped fresh herb, to taste (rosemary, thyme, chives or tarragon)
• 14 cup grated parmigiano-reggiano cheese

1. Cut asparagus into 1-inch pieces on the diagonal.
2. Steam asparagus for 2 to 3 minutes or until slightly tender.
3. Chill under cold running water; drain well.
4. Whisk together milk, eggs, salt and pepper until well blended.
5. Butter a 12 1/2 x 8 x 4-inch oval casserole dish (or 12-cup baking dish).
6. Layer 4 slices of bread in dish, overlapping as necessary.
7. Top with one-third each of asparagus, Provolone and herbs.
8. Repeat layering.
9. Pour egg mixture over top.
10. Cover and refrigerate for at least 2 hours or for up to 1 day to let egg mixture soak into bread.
11. Preheat oven to 350F.
12. Sprinkle pudding with Parmesan cheese.
13. Bake on middle rack for about 60 minutes or until centre is set and top is golden.

egg bread, milk, eggs, salt, fresh ground black pepper, butter, provolone cheese, fresh herb, cheese

Taken from www.food.com/recipe/asparagus-bread-pudding-119721 (may not work)