| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | La times, Latimes1 | 4 | servings | |
INGREDIENTS
| 1 | sm | Bunch Asparagus -; (3/4 lb) |
| Salt | ||
| 5 | Eggs | |
| 2 | c | Milk |
| 1/2 | c | Whipping cream |
| Freshly ground black pepper | ||
| 10 | sl | Day-old sourdough bread; 1" thick |
| 6 | oz | Cooked crab meat |
| 1 | bn | Green onions; minced |
| 1/2 | lb | Jack cheese; grated |
INSTRUCTIONS
Trim off tough ends of asparagus and discard. Cut asparagus spears diagonally into 1-inch pieces. Blanch in salted boiling water 1 minute. Drain and pat dry. Beat eggs, milk, cream, 1/4 teaspoon salt and pepper to taste until well combined. Strain through fine strainer. Pour 1 cup egg mixture into bottom of 2-quart shallow baking dish. Cover with layer of bread slices, trimming bread if necessary to make even layer. Distribute crab meat and 1/2 of asparagus, 1/2 of onions and 1/2 of cheese over bread. Cover with 1/2 of remaining egg mixture. Repeat with another layer of bread, remaining green onions and remaining asparagus. Cover with remaining egg mixture and remaining cheese. Let stand 10 minutes to allow bread to absorb some of liquid. Bake at 350 degrees until center is set and top is slightly browned, about 1 hour. Let stand 5 minutes before serving. Yields 4 servings. Each serving: 786 calories; 1,494 mg sodium; 392 mg cholesterol; 40 grams fat; 60 grams carbohydrates; 45 grams protein; 0.98 gram fiber Recipe Source: Los Angeles Times - 04-14-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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