Asparagus and Morel Bread Pudding
Thanks to Deborah Madison, Local Flavors
3 cups milk
1 cup chopped spring onions with green shoots
Add onions to milk in sauce pan and bring to a boil, set aside to steep
loaf stale or toasted
multigrain breadbroken into crouton sized crumbs
Pour milk over crumbs and allow bread to soak1 lb. asparagus
Chop into ½ inch pieces and simmer in skillet full of boiling water until bright green
2 tbs. butter
1 lb. morels
(or other wild mushrooms)
Salt and pepper to taste
Melt butter in skillet, cook mushrooms until tender, add spices and set aside
4 eggs
1/3 cup chopped parsley
3 tbs. oregano
3 cups grated Swiss cheese
Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus and mushrooms with their juices and 2/3 of the cheese. Mix thoroughly and pour into a greased, 8x12 gratin, sprinkle remaining cheese on top and bake at 350 for about 45 minutes (until puffy and golden).