|2 lbs (1 kg)||Ontario asparagus|
|3 cups (750 mL)||biscuit mix|
|1 tsp (5 mL)||dried tarragon|
|1/2 tsp (2 mL) each||dry mustard and pepper|
|2||eggs, lightly beaten|
|1 1/2 cups (375 mL)||milk|
|1 cup (250 mL)||diced Black Forest ham (about 4oz/125 g)|
|1 cup (250 mL)||grated Parmesan cheese, divided|
Break asparagus stalks where they snap easily; discard ends or reserve for soup. Set asparagus aside. In large bowl, combine biscuit mix, tarragon, mustard and pepper. In another bowl, beat eggs with milk; pour over dry mixture and stir until smooth (batter will be thin). Spread half the batter in greased 13 x 9-inch cake pan. Arrange half the asparagus in a single layer on batter. Sprinkle with half the onion and half the Parmesan. Spread remaining batter over top. Arrange remaining asparagus over batter; sprinkle with remaining Parmesan. Bake in 375º F (190º C) oven for 35 to 40 minutes or until golden brown and toothpick inserted into center comes out clean. Let stand in pan on rack for 20 minutes before serving warm or at room temperature.
Prep time: 15 minutes, 35 to 40 minutes cooking time
Yield: 6 servingsRight, off the the shower. Have a great day.