Asparagus and Manchego cheese have become such a welcome part of my cooking repertoire that they inspire me to create new recipes using them. I love asparagus. My mother began feeding me pieces of Del Monte asparagus when I was just a babe. Many years later when I visited Spain, I discovered Manchego cheese. They form a perfect marriage of flavor.
Servings: Serves 6
Ingredients 1/2 loaf French bread , cut in small cubes1 Tbsp. extra-virgin olive oil1 onion , diced1 pint (2 cups) halved cherry tomatoes or grape tomatoes1 bunch asparagus , cut in 1/2-inch pieces on the bias (3 1/2 cups)8 eggs1 cup milk1/2 cup freshly grated Parmesan cheese1 tsp. kosher saltFreshly ground black pepper to taste1 cup shredded Manchego cheese
Preheat the oven to 350°F.
Place the French bread cubes in a lightly greased 13x9-inch baking dish.
Place the extra virgin olive oil in a sauté pan over medium heat. Add the onion and cook until translucent, 3 to 4 minutes.
Add the tomatoes and asparagus. Cook another 2 minutes, and then pour over the bread cubes in the casserole dish.
Whip the eggs, milk, Parmesan cheese, salt and black pepper. Pour on top of the vegetable mixture. Sprinkle the Manchego cheese evenly over the top.
Bake for 40 to 45 minutes. Serve immediately.
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