This asparagus bread is amazing!
It's a bit similar to a foccaccia bread, but is more of a soda bread than a yeast based dough. This easy bread has cheese, asparagus and ham or prosciutto added to it.
It's perfect for brunch or a weekend breakfast with your favorite eggs. Or at lunch with a beautiful salad.
4ouncesham, or Italian prosciutto, thinly sliced, cut into strips
1cupAsiago, or cheddar cheese, shredded
1teaspoonfresh rosemary, optional
Preheat the oven to 375ºF.
Break asparagus spears at their natural break by holding in one hand and bending with the other hand until it breaks. This point is usually about 1/4 of the way up the spear and removes the woody stem end.
Pour water into large skillet to a 1" depth. Bring to a boil then add the asparagus, arranging them in 2 layers. Cover and cook for 2 minutes or until bright green and still crisp. Drain then chill under cold water. Dry on towels.
In a large bowl, stir together the flour, baking powder, salt and pepper. In another bowl, whisk together the eggs, milk and butter. Pour the wet mixture over the flour fixture. Add the green onion and 3/4 cup of the cheese. Stir until just smooth.
Spoon half of the batter into a greased 9" square or round cake pan and spread evenly. Arrange half the asparagus spears in a single layer over the batter. Sprinkle with ham. Spoon the remaining batter into the pan and spread it across the pan. Arrange the remaining asparagus as before and sprinkle the top with the rest of the cheese and the fresh rosemary.
Bake for 50 to 60 minutes or until the bread is golden and a toothpick inserted into the center of it is dry.
Let the asparagus bread cool in the pan for 10 minutes before turning it out or cutting it.