Asparagus Gratin

So what do I do when I have stale bread and two of my sisters give me fresh asparagus from their gardens and fresh eggs from their chickens? I make this gratin, its easy and delicious! It completely transforms old bread into a really delicious dinner, well you really can’t go wrong with fresh eggs and asparagus and cheese!


12 Fresh local Asparagus Spears
6 slices of day old bread
5 farm fresh eggs
1 1/2 cups or about 1/2 lb. Fontina Cheese
2 1/2 cups Whole Milk
Parmesan Cheese
Fresh herbs (I used a few sprigs of parsley, tarragon, sage, rosemary and marjoram)
Salt and pepper

Preheat oven to 350

Take about 6 slices of stale or day old bread and soak it in the milk.

Chop up a few sprigs of fresh herbs. I used a mixture of parsley, tarragon, sage, rosemary and marjoram, but you can use what you have on hand, even just fresh parsley would work.

Beat the eggs until pale yellow, add in the remaining milk from the bread soak and add in a small grating of nutmeg and salt and pepper and set aside. Slice fontina into thin slices, or you can even grate it.


If you don’t have fontina, any cheese would be good, like swiss or even monterey jack.

Steam the asparagus until almost tender, since they will continue to cook in the oven.

Take a casserole dish and rub a thin layer of butter all around the inside, then you are ready to put it all together.

Layer asparagus, a handful of herbs and cheese and then bread and continue until you end up with a layer of asparagus, fill the casserole with the egg and milk mixture and put another layer of fontina cheese, dot with butter and then sprinkle it with grated parmesan. Bake covered in for about one hour or until the egg mixture is completely set.