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Receta Asparagus Brunch Bread
by Global Cookbook

Asparagus Brunch Bread
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Ingredientes

  • 1 lb asparagus, spears
  • 4 ounce sliced Black Forest ham
  • 1 x green onion
  • 2 c. all purpose flour
  • 1 Tbsp. baking pwdr
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 x egg
  • 1 1/4 c. lowfat milk
  • 3 Tbsp. butter, melted
  • 1 c. shredded asiago cheese or possibly 1 c. shredded old cheddar cheese

Direcciones

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Holding each asparagus spear at base and halfway up stalk, bend just till stalk snaps at natural breaking point.
  3. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil.
  4. Arrange spears in 2 layers in water.
  5. Cover and cook for 2 min or possibly till bright green and still crisp.
  6. Drain; refrigerateunder cool water.
  7. Drain; set aside on towels.
  8. Cut ham into 1/4-inch (5 mm) wide strips; cut into about 1-inch (2.5 cm) lengths to make strips.
  9. Trim end from green onion; halve stalk lengthwise and slice thinly crosswise. Set aside.
  10. In large bowl, stir together flour, baking pwdr, salt and pepper.
  11. In another bowl, whisk together Large eggs, lowfat milk and butter; pour over flour mix.
  12. Sprinkle with green onion and 3/4 c. (175 mL) of the cheese; stir with wooden spoon just till smooth.
  13. Spoon half of the batter into greased 9-inch (2.5 L) square metal cake pan, spreading over bottom.
  14. Arrange half of the asparagus in single layer over top.
  15. Sprinkle with ham.
  16. Spoon in remaining batter, spreading proportionately.
  17. Arrange remaining asparagus over top.
  18. Sprinkle with remaining cheese.
  19. Bake for 50 to 60 min or possibly till golden and cake tester inserted in centre comes out clean.
  20. Let cold in pan on rack for 10 min.
  21. Invert wire rack over pan.
  22. Holding both tightly together, invert pan to turn bread out onto rack.
  23. Remove pan. Invert serving platter onto bread.
  24. Holding rack and platter together, quickly invert.
  25. Remove rack.
  26. Serve hot or possibly at room temperature. (Make-ahead: Bread can be cooled, covered with plastic wrap and set aside for up to 4 hrs.)