Adapted from The Feast Nearby written by Robin Mather
1 1/2 pounds fresh asparagus, tough ends removed, spears cut into 1-inch pieces
2 3/4 cups whole milk
8 large eggs
1 teaspoon powdered mustard
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 scallions, white and tender green parts, finely chopped
12 slices sturdy bread, the staler the better
3 cups shredded Gouda
1 cup freshly grated Parmigiano-Reggiano cheese
Butter a 12-cup baking dish or casserole.
Cook the asparagus in lightly salted boiling water just until tender, about 2 to 3 minutes; drain.
in a bowl, whisk together the milk, eggs, powdered mustard, nutmeg, salt, and pepper until well blended; add the scallions.
Place four slices of bread in the bottom of the baking dish, overlapping if necessary.
Layer 1/3 of the asparagus and 1/3 of the Gouda over the bread. Repeat the layers two more times. Pour the egg mixture over the top. Cover and refrigerate for at least 6 hours, or overnight.
When you are ready to bake, preheat the oven to 350F. Sprinkle the Parmigiano-Reggiano over the casserole.
Bake for 50 to 60 minutes, until the center is set and the top is golden. Serve hot.