Recipe courtesy of Deborah Madison, Local Flavors. Reprinted in Animal, Vegetable, Miracle by Barbara Kingsolver
Add onions to milk in saucepan and bring to a boil; set aside to steep. Pour milk over breadcrumbs and allow to soak.
Chop asparagus into 1/2-inch pieces and simmer in skillet of boiling water until bright green.
Melt butter in skillet, cook mushrooms until tender, add spices, and set aside.
Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus, and mushrooms with their juices, and 2/3 of the cheese. Mix thoroughly and pour into a greased, 8 x 12 dish. Sprinkle remaining cheese on top and bake at 350 degrees for about 45 minutes (until puffy and golden).
