Tuesday, May 27, 2008


Note: Since orchid seeds are like specks of dust taking years before roots or shoots develop, all orchids are protected by conservation laws in Michigan.

~ Trillium, coleus, fern, sweet woodruff, Solomon's seal, astilbe, lungwart, wood anemone, bloodroot, wild geranium, Jack in the pulpit, celandine poppy, turtlehead, bleeding heart, lady's slipper


~ This delicious luncheon or light supper dish is perfect with a fresh green salad
(adapted recipe compliments of Popovers to Panache)
12-16 slices dry French or Italian bread
2 1/2 -3 cups milk
1 pound trimmed and diagonally cut asparagus
5 organic eggs
1 tsp. salt
1 tsp. freshly ground pepper
1/2 cup chopped mixed herbs
(chives, rosemary, parsley, marjoram, thyme or sage)
4 oz. shredded Swiss cheese
4 oz. shredded fontina cheese
1/2 cup freshly grated Parmesan or Romano cheese
2 Tbsp. butter (cut in very small pieces)
  • Place bread in single layer shallow dish. Pour 2 1/2 cups mil evenly over the bread. Let stand for 30 minutes or until milk is absorbed. Press on bread and remove excess milk to a measuring cup. Add additional milk if needed to make 1/2 cup. Set milk and soaked bread aside.
  • Place asparagus in steamer over boiling water. Steam for 2-3 minutes or until tender-crisp. Remove to a colander and rinse under cold water; drain. Remove and reserve 6-8 pieces of asparagus.
  • Combine eggs, salt, pepper, and reserved 1/2 cup milk in a bowl. Beat until well mixed. Place 1/3 of soaked bread in a buttered 3-quart souffle dish. Top with 1/3 of asparagus, 1/3 of herbs, 1/3 of Swiss cheese, 1/3 of fontina cheese and 1/3 of Romano cheese. Pour 1/3 of egg mixture evenly over the layers. Repeat the layers two times, using the remaining bread, asparagus, herbs, Swiss cheese, fontina cheese, Romano cheese and egg mixture Sprinkle reserved asparagus over the top. Dot with butter.
  • Bake at 350-degrees for 45 minutes or until the top is golden brown and a knife inserted near center comes out clean. (6 servings)

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