Tis the season of asparagus.
Fresh asparagus is hard to beat. One simple favorite is to place trimmed spears on a baking sheet, drizzle with olive oil, season with salt and pepper, then roast at 350°F for 10–15 minutes until tender and slightly charred. So easy, so delicious. If you’re looking for a different way to enjoy asparagus, here’s a classic recipe from the Amish Cook archives that transforms asparagus into a savory loaf. It’s straightforward to prepare and makes a satisfying main-dish meal.
Asparagus Loaf
A delicious, savory loaf perfect for supper.
Course
Main Course
Main Course
Cuisine
American, Amish, vegetarian
American, Amish, vegetarian
Ingredients
- 1 quart cooked asparagus
- 1 quart bread cubes
- 4 eggs
-
2
cups
milk - 2 tablespoons melted butter
- 1 teaspoon salt
Instructions
-
Preheat the oven to 350°F (175°C). Combine the cooked asparagus, bread cubes, eggs, milk, melted butter, and salt in a large bowl. Mix gently until the bread absorbs the liquid and ingredients are evenly distributed.
-
Turn the mixture into a greased loaf pan or a casserole dish, pressing lightly to level the top.
-
Bake at 350°F (175°C) for 45 to 60 minutes, until the center is set and the top is golden. If the top browns too quickly, cover loosely with foil for the remaining baking time.
-
Allow the loaf to rest for a few minutes before slicing. Makes 8 to 10 servings.