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| This dish was inspired by a recipe that Georgeanne Brennan brought back from France and shared |
| with her friends at Chez Panisse. You can play around with it by trying different cheeses and even |
| substituting other vegetables when asparagus isn't at its peak. |
| 1 lb. (2 small) leeks, cleaned and cut into 1/2-inch thick slices (white and light green parts only) |
| 1 lb. asparagus, trimmed and cut on the diagonal into 1-inch pieces |
| 1 lb. dry bread, cut into 1-inch cubes (if fresh, toast lightly) |
| 1/4 lb. Fontina cheese, shredded |
| 1/4 lb. Gruyère or Cantal cheese, shredded |
| 1/2 cup mixed chopped fresh herbs (chives, parsley, tarragon, chervil) |
| 1/2 tsp. grated lemon zest |
| Freshly ground black pepper to taste |
| Heat the oven to 375°F. In a medium skillet over medium heat, melt the butter with the water and a |
| pinch of salt. Add the leeks and cook until tender, about 10 min. Set aside to cool. In a large |
| bowl, whisk together the eggs and milk. Add the remaining ingredients, including the leeks, and |
| gently toss them. The mixture should be well coated and somewhat soupy. |
| Spread the mixture into a 4-quart soufflé dish, a 13x9-inch baking dish, or another ovenproof dish |
| that's at least 2 inches deep and big enough to hold the mixture. Put the dish on a baking sheet |
| and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 |
| min. If the pudding looks too dark before it's finished, cover with foil. Let cool slightly before |
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Barrington
Software Incorporated