This recipe is a little "just use up what we have regardless of what the recipe says." However, it's delicious!
1lb fresh asparagus, broken into 2 inch pieces
6 slices of bacon, cooked and chopped
6 day-old dinner rolls, coarsely cubed
3 egg whites
4 cups milk
1 cup shredded cheese of your choice
salt, pepper, herbs of your choice
The original recipe calls for boiling the asparagus for 3 minutes. It's a good idea, BUT if you layer the asparagus on the bottom, it will cook enough as you bake it if you want to skip that step. I reccomend this if your home is hot and you don't want to deal with boiling water.
Grease a 9x13 baking dish. Layer asparagus, then rolls, then bacon in the dish. Mix eggs, egg whites, and milk in a bowl with salt, pepper and herbs- I used oregano and it was delish. Dill would probably by very yummy too. Pour egg mixture evenly over the layered dish. Drop tablespoons full of ricotta cheese on to the mix until it looks right to you, then layer with shredded cheese. Refrigerate for 5 hours or overnight. Bake uncovered at 350 for 45-50 minutes or until bubbly.
It's great for breakfast or dinner, and is a great way to use the asparagus that's abundant at farmer's markets right now.