6 slices toasted bread
2 tbsp. butter
2 c. shredded Swiss cheese (8 oz.)
1 (10 oz.) pkg. frozen asparagus cuts
2 c. milk
4 eggs
2 tbsp. parsley flakes
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard (opt.)

Cook asparagus as directed on package. Drain. Spread one side of each toast slice with butter and then cut cross wise into thirds. Arrange nine toast pieces, butter side up, in an ungreased 10"x6"x2" baking dish. Sprinkle with 1 cup cheese. Top with asparagus. Sprinkle with remaining cheese. Top with remaining toast pieces, butter side down.

Mix milk, eggs, parsley, Worcestershire sauce and mustard until smooth. Pour over toast. Sprinkle with paprika. Cover and refrigerate for 4 to 6 hours. Heat oven to 325 degrees. Bake uncovered until knife inserted halfway between center and edge comes out clean (about 1 hour 15 minutes). Garnish with parsley. Serves 6 persons.