12 ounces bread, cut into 1/2" chunks (baguette bread works well!) - this ends up being around 6 cups
1 pound asparagus, woody ends removed
2 Tablespoons olive oil
Whisk together eggs, flour, half-and-half, thyme, 3/4 cup of the Parmesan, salt & pepper.
Once fully mixed, add bread cubes and mix well. Pour into greased 9x13 pan. At this point, casserole can be refrigerated overnight. Otherwise, let warm to room temperature (about 2 hours). If refrigerated overnight, make sure it is warmed to room temp before baking.
Preheat oven to 400F. Put asparagus on a baking pan and drizzle with olive salt & pepper and bake for 10-15 minutes, or until tender. Allow to cool and cut into 1" pieces.
Add asparagus to the bread mixture and mix well. Sprinkle with remaining Parmesan cheese.
Reduce heat to 350F.
Bake, uncovered, for 40 minutes, or until golden and set in center.
Let sit 5-10 minutes before serving.
Nutrition Info Per Serving: Calories 427 Total Fat 25.6 g Saturated Fat 12.7 g Polyunsaturated Fat 2.1 g Monounsaturated Fat 9.4 g Cholesterol 231 mg Sodium 598 mg Potassium 365 mg Total Carbohydrate 33.3 g Dietary Fiber 2.2 g Sugars 8.5 g Protein 17g