Directions:

Brush a shallow 2 quart casserole with  teaspoon margarine; arrange 8 asparagus spears in casserole, sprinkle with 2 ounces cheese, and top cheese with 1/3 of the bread squares.  Repeat layers of asparagus, cheese, and bread 2 more times, ending with bread.

In a bowl combine milk, eggs, seasonings, aand remaining tablespoon margarine; pour over mixture in casserole.  Cover and refrigerate for 1 hour.

Preheat oven to 250 degrees.  Set casserole in a larger baking pan andpour boiling water into pan to reach halfway up the sides of casserole; bake for 1 1/4 hourss ( until a knife, inserted in the center, comes out clean.  Remove casserole from water bath and let stand for 10 minutes before cutting.