Asparagus bread pudding; garden salad with nasturtium – 15 May 2011

Ah, the annual asparagus bread pudding 🙂 It’s a lot of work, mostly in cleaning and picking leaves off the herb stems, but it is so worth it!

The recipe is from Georgeanne Brennan’s Potager, an outstanding cookbook. We save bread pieces that get too dry to be eaten, and a lot of them go into this recipe.

Too much to write out for the heck of it, but will do if you want it. Basics: soak bread in milk; cut and steam asparagus; clean and prepare herbs (in this variant, sage, marjoram and thyme);

make custard with leftover milk and eggs, S&P; shred fontina val d’Aosta and gruyere. Layer bread, asparagus, herbs, cheese, bread, asparagus, herbs cheese, bread, cheese, and pour over custard mixture. Cook 350 40-45 mins.

D also made a pretty little salad, with some romaine, some lettuces from the garden, and a nasturtium flower in each dish.

He chose a favorite Entre-deux-mers that we get at the Bowl for about $8 I think. It was a great match for the dinner.

Have some more herbs 🙂

{Written the 20th}

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