Asparagus and Morel Bread Pudding

Recipe courtesy of Deborah Madison, Local Flavors, and reprinted in Animal, Vegetable, Miracle by Barbara Kingsolver

Ingredients:

3 cups milk
1 cup chopped spring onions with green shoots
1 loaf stale or toasted multigrain bread broken into crouton-sized crumbs
1 lb. asparagus
2 Tbs. butter
1 lb. morels (or other wild
mushrooms)
Salt and pepper to taste
4 eggs
1/3 cup chopped parsley
3 Tbs. oregano
3 cups grated Swiss cheese

Directions:

Add onions to milk in saucepan and bring to a boil; set aside to steep.
Pour milk over breadcrumbs and allow to soak.

Chop asparagus into 1/2-inch pieces and simmer in skillet full of boiling water until bright green.

Melt butter in skillet; cook mushrooms until tender. Add spices and set aside.

Beat eggs 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, 8 x 12 dish. Sprinkle remaining cheese on top and bake at 350 degrees for about
45 minutes (until puffy and golden).

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