7 slices firm white bread, crustless
1 lb. trimmed asparagus spears
1 1/2 c. grated sharp Cheddar cheese
3 eggs, beaten
1 tsp. salt
1/4 tsp. thyme
1/4 tsp. dry mustard
2 1/2 c. milk
2 tbsp. melted butter

Cut bread slices into thirds, and make a single layer in bottom of 9x13 inch casserole.

Cut tops off asparagus, cut spears into thin diagonal slices and scatter over bread. Add tips and sprinkle cheese over all.

Combine remaining ingredients and pour over asparagus. Bake 45 minutes, or until set, in preheated 350 degree oven.