Instructions: Lightly brush/spray butter or margarine over 6 slices of bread as prepared above. Place bread, buttered-side up, in a 9- by 13-inch buttered glass dish. Sprinkle with half of the cheese. Layer with ham and raw asparagus. Cover with remaining 6 buttered bread squares.

In a bowl, lightly beat eggs and add milk, onion, garlic salt, and pepper. Pour over bread. Sprinkle nutmeg over the top. Bake, covered, at 325 degrees for 25 minutes. Uncover and bake 25 more minutes.

Sprinkle with remaining cheese and return to oven for 10 minutes (uncovered). Let cool for 10 minutes. Recipe may be doubled and made the night before; cover and refrigerate.

Goes great with blackberry baby muffins and fresh fruit.

This recipe yields 6 servings.

Comments: I substituted 6 ounces of Nova Lox (purchased at neighborhood grocery store in 3-ounce packages) for some Jewish guests that stayed here. A couple of months later, I won entrance into a new Jewish cookbook called "Eat! Enjoy! The 101 Best Jewish Recipes in America," which is now on the shelves of major bookstores.

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