Fresh Asparagus Loaf
|Butter||1 Tablespoon (For Greasing Baking Dish)|
|Fresh asparagus||1 Pound|
|Finely chopped onion||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Fine bread crumbs||1 Cup (16 tbs) (Fresh)|
|Eggs||3 , beaten|
|Light cream||2 Cup (32 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
|Fresh pepper||To Taste|
Preheat oven to 375° F.
Generously butter a 9-by-5-by-3-inch loaf pan.
Clean asparagus and cut into 1-inch pieces (there should be about 2 cups).
Cook; drain well.
Meanwhile, in skillet, cook onion and parsley in butter; add crumbs, salt, and pepper.
In bowl, combine eggs, cream, asparagus, and crumb mixture.
Pour into prepared pan.
Bake 25 minutes or until set.
Let stand 5 minutes before unmolding.
Unmold and sprinkle with cheese.