I found a recipe for asparagus and gruyère tart on the Pioneer Woman's website and it sounded lovely, but I was planning on making this to take over to my IL's and figured it wouldn't work so well since the recipe called for puff pastry which would get soggy after a while. I thought a bread sort of thing might be better so I searched and here's a recipe I found and tweaked and liked!Ingredients:
1 bunch asparagus spears, thin ones are best
2 cups all-purpose flour
1 tbsp baking powder
about 3/4 tsp salt and pepper
2 eggs
1 1/4 cups milk
3 tbsp butter, melted
1/2 tsp garlic powder
1 tbsp chopped thyme
1 tbsp chopped rosemary (you can also use chives or green onions instead of these spices)
1/2 cup parmesan cheese
1/2 cup gruyere cheese (asiago would also be great for this recipe)
Cut the bottom 1/2 inch to 1 inch of the asparagus spears and discard. Boil the asparagus spears in shallow water for just about 2 or 3 minutes. They should be bright green and slightly tender but still firm to the touch.
Combine the flour, baking powder, salt, pepper and spices in a bowl. Add the milk, eggs and butter and stir into a dough. Stir in half of the cheeses.
Pour half of the batter into a greased 9x9 inch baking dish and then layer on a few of the asparagus spears, about 1/3 of them. Pour the rest of the batter on top and lay the rest of the asparagus spears on top. Bake at 375 for about 35-40 minutes. Sprinkle on the remaining cheese and put back in the oven for another 10-15 minutes.
Cool and enjoy!
NOTE: You can also substitute the asparagus for sun dried tomatoes or olives or whatever you think would work.
