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)
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