7 slices firm white bread, crusts removed
1 lb. well-trimmed asparagus (2 cans)
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

Preheat oven to 325 degrees. Cut bread into thirds and make a single layer in bottom of 9x13 casserole. Cut tips off asparagus and set aside. Cut stalks into thin diagonal slices and scatter over bread. Add tips and sprinkle cheese over all. Combine remaining ingredients and pour over the asparagus. Bake 45 minutes or until mixture is set. Yield: 6-8 servings.