Overnight Asparagus Strata recipe

8 c. water
1 lb. fresh asparagus, trimmed and cut into 1 inch pieces
4 english muffins, split and toasted
2 c. shredded Colby-Monterey Jack cheese, divided
1 c. ham, fully cooked and diced
1/2 c. sweet red pepper, chopped
8 eggs
2 c. milk
1 ts. salt
1 ts. ground mustard
1/4 ts. pepper

In a large saucepan, bring 8 water to a boil.
Add asparagus; cover and cook for 3 minutes.
Drain and immediately place asparagus in ice water.
Drain and pat dry.
Arrange six english muffin halves, cut side up in a greased 13 x 9 inch glass pan.
Fill in spaces with remaining muffin halves.
Sprinkle with one cup cheese, asparagus, ham and red pepper.
In a bowl, whisk the eggs, milk, salt, mustard and pepper; pour over english
muffins.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Sprinkle with remaining cheese.
Bake, uncovered at at 375* for 40-45 minutes until knife inserted near center comes out clean.
Let stand for 5 minutes before serving.
Makes 6-8 servings.