The Times - Serving Waitsburg, Dayton and the Touchet Valley

This time of year, as our home garden is still just getting started, I am always thankful for the fresh asparagus and spring onions abundantly available at local grocers. Each spring, I love searching for new recipes to highlight these beloved seasonal flavors. Here, green onions, fresh spinach and crisp asparagus are set in a creamy egg custard for a delightful dish perfect for brunch or dinner. With a blend of cheeses and cubes of crusty bread mixed in, this casserole is satisfying without being heavy.

Ingredients:

3 tablespoons butter

1 ½ cups chopped scallions

4 cloves garlic, minced

6 to 8 ounces fresh spinach (about 10 cups), chopped

Pinch of crushed red pepper flakes

4 ounces cream cheese, softened

1 cup whole milk

6 large eggs, lightly beaten

¾ cup mozzarella cheese, shredded

8 ounces crusty whole-grain bread, cut into 1-inch cubes (about 5 cups)

1 bunch asparagus, trimmed and cut into 1-inch pieces

¼ cup parmesan, finely grated

Salt and fresh ground black pepper

Olive oil

Directions:

In a large skillet, melt butter over medium heat. Add the scallions and a pinch of salt. Cook, stirring occasionally, until softened, about 2 minutes. Next add the garlic, and continue to cook until fragrant, about 1 minute. Add all the spinach all at once and raise the heat to medium-high. Sauté, stirring frequently, until the spinach is just wilted but still bright green. Stir in the red pepper flakes then season to taste with salt and black pepper. Take off the heat and set aside.

In a large mixing bowl, whisk the softened cream cheese until smooth and fluffy. Pour in the milk, whisking to combine, breaking up large clumps of the cream cheese. Stir in the eggs, mozzarella, and a ½ teaspoon of fine salt (or 1 teaspoon of kosher salt), mixing until evenly combined. Next, add the bread cubes and asparagus, mixing until all is well coated in the egg mixture. Season with more cracked black pepper. Finally, stir in the spinach mixture.

Lightly oil the inside of a 9x13-inch pan with olive oil. Pour in the egg and asparagus mixture, using a spatula to spread evenly across the pan. Spread the parmesan cheese over the top of casserole, then cover with foil.

Preheat the oven to 350 degrees. Set casserole in hot oven, on middle rack, and bake covered for 30 minutes. Then, uncover the pan, and continue to bake until the custard is totally set, and top begins to lightly brown, about 25 to 30 minutes more. Remove from the oven and allow to rest for a few minutes before cutting to serving.

Notes:

For a creamier custard you could replace the milk with half-and-half. For a bigger flavor try using aged white cheddar instead of mozzarella.

Once you master this recipe there are plenty of ways to make it your own. Experiment by adding different fresh herbs to the egg mixture before baking, such as tarragon, chives, or basil. If you can get your hands on some spring morel mushrooms, they would be marvelous sauteed and added to the greens. For a little zip, Arugula could be used instead of spinach.

This lovely vegetarian dish is wonderful for a springtime brunch, or a light dinner. You can assemble the casserole the night before, keeping it tightly covered in the refrigerator, and then baking it in the morning, for stress-free hosting. Leftovers, if you have any, also reheat beautifully.

Enjoy!