Easter breakfast casserole

Slice the tips off the asparagus and cut the spears every inch or so, trimming off any tough woody bottoms.

Cut the ham into about one-inch strips, then across every quarter inch. Refrigerate.

Blanch the asparagus in generously salted boiling water just until it comes back to the boil, about a minute.

Transfer with a spider into a bowl of cold water to stop the cooking; drain well.

Cook the peeled, quartered russet potatoes in the same water until fully tender; drain thoroughly and reserve.

Saute the diced onions and red bell pepper in a little olive oil over medium-high heat with a big pinch of salt, stirring a few minutes until the onions soften and turn translucent and the peppers lose their raw edge. Turn off and reserve.

Crack the eggs into a bowl, season with salt, black pepper and cayenne, and whisk about 30 seconds before adding the milk and cream.

Add the milk and cream and mix about half a minute until evenly combined.

Cut the potatoes into bite-size pieces over a greased casserole dish and scatter evenly over the bottom.

Scatter over half the grated cheese, then half the onion-pepper mixture, then all the ham, separating the pieces, then the asparagus, then the rest of the onion-pepper mixture. Do not press anything down.

Pour in the custard, top with the rest of the cheese, and shake and tap the dish to settle the egg into every gap.

Bake in the center of a 350 degree oven 50 to 55 minutes, until the top is lightly browned and the eggs are set; a skewer should not come out wet.

Cool about 10 minutes to tighten before cutting and serving.