Asparagus and Gruyère Brunch Bread

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.