Asparagus Gruyere Bake

Ingredients

• 1 pound fresh asparagus
• 1 tablespoon olive oll
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 3 eggs
• 2 cups milk
• 1 cup all purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon lemon-pepper or garlic salt
• 1/2 teaspoon dried thyme or tarragon, crushed
• 1 cup shredded Gruyere or Swiss cheese

Directions

Wash asparagus and break off woody bases. Cut into 1.5" pieces. Cook asparagus in small amount of boiling water for 3-4 minutes, or until cresp-tender. Drain and set aside.

In a large skillet, cook onion and pepper in olive oil until soft, about 4 minutes over medium heat. Remove from heat and drain. Transfer to a 3 quart rectangular baking dish. Top with cooked asparagus spears. Cover with plastic wrap and chill.

In a large mixing bowl, combine eggs, milk, flour, Parmesan, lemon pepper and thyme. Beat until smooth with a wire whisk (or combine in blender) Pour into a bowl, cover and chill.

The NEXT DAY, preheat oven to 425°. Pour egg mixture over layers in baking dish. Bake about 25-30 minutes or until a knife inserted in center comes out clean. Sprinkle with shredded cheese and bake 3-5 minutes more or until cheese is melted.