1-1/2 pounds fresh asparagus, cut into 2-inch pieces
3 tablespoons butter or margarine, melted
1 loaf (1 pound) sliced bread, crusts removed
3/4 cup shredded cheddar cheese, divided
2 cups cubed fully cooked ham
6 eggs
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of the bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 for 50 minutes. Sprinkle with remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted n ear the center comes out clean.
