Turkey-Asparagus Brunch Bake
Source of Recipe
Better Homes and Gardens in San Diego Union Tribune
Recipe Introduction
Can assemble the night before.
List of Ingredients
1 pound fresh asparagus, or one 10-ounce package frozen cut asparagus (may substitute frozen cut broccoli)
1 pound ground raw turkey
1 cup chopped onion
1/2 cup chopped red or green sweet pepper
8 eggs
2 cups milk
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon lemon pepper
3/4 teaspoon salt
3/4 teaspoon dried tarragon, crushed
non-stick spray coating
1 cup shredded Swiss cheese (4 ounces)
Recipe
To cook fresh asparagus, wash and scrape off scales. Break off woody bases where spears snap easily. Reserve a few spears for garnish, if desired. Cut remaining asparagus into 1 1/2-inch pieces. Cook reserved spears and pieces, covered, in a small amount of boiling water for 7 to 9 minutes or until crisp-tender. (Or, folow package directions for cooking frozen asparagus or broccoli.) Drain; set aside.
In a large skillet cook turkey, onion and pepper until vegetables are just tender and turkey is no longer pink. REmove from heat; drain. Set aside.
In a large mixing bowl beat eggs. Add milk, flour Parmesan cheese, lemon pepper, salt and tarragon; beat unto smooth with a rotary beater. (Or, combine eggs, milk, flour, Parmesan chees, lemon pepper, salt and tarragon in a blender container; cover and blend for 20 seconds.)
Spray bottom and sides of a 13- by 9-inch baking dish with non-stick spray coating.Arrange meat mixture in dish; top with cooked cut asparagus and cover and chill. Cover and chill egg mixture separately.
To bake, stir egg mixture wll and pour over turkey mixture. Bake, uncovered, in a 425 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Top with cheese; bake for 3 to 5 minutes longer or until melted. If desired, top with reserved steamed asparagus spears. Serve immediately.
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