Mushroom and Asparagus Strata

1. Clean asparagus; snap off woody bases. If spears are thick, cut in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan bring a small amount of water to boiling. Add asparagus. Cook, uncovered, 1 minute. Drain; rinse with cold water. Drain on paper towels.

2. Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook, uncovered, over medium-high heat for 4 to 5 minutes or until nearly all of the liquid has evaporated, stirring often; set aside. In a bowl toss together the Swiss cheese and dillweed. Arrange half the bread in the bottom of the baking dish. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.

3. In a bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with back of a spoon to thoroughly moisten bread. Sprinkle grated cheese over top. Cover and chill 2 hours. Bake, uncovered, in a 325 degree F oven about 45 minutes or until a knife inserted near center comes out clean. Remove from oven; let stand 10 minutes before cutting. Makes 6 to 8 servings.