From: Mauger Estate Bed & Breakfast Inn

Asparagus Soufflé Casserole

12 eggs 
2 cups cream or Half & Half 
1 lb. Cheddar/jack cheese (or ¾ lb. Cheddar, ¼ lb. fresh shredded parmesean) 
1½ tsp dry mustard 
½ tsp salt & pepper 
2 Tbls. chopped chives 
1 tsp ground marjoram 
1 lb. asparagus - steamed

In a greased baking dish, place cheese on bottom. Beat eggs, cream, & spices, pour mixture over cheese. Add steamed asparagus to top off pan. Bake 350° for 45 minutes, or till firm and golden. Set for 5 minutes before serving.

(serves 6-8)