Asparagus Pain Perdu

Pain perdu (lost bread) is the French name for what Americans call French toast. This is a decidedly savory version by Kerry Saretsky at Serious Eats. Be sure to use a dense, crusty peasant-style loaf for this. Serve with homemade Tomato Jam.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 16  asparagus tips
• 1  teaspoon olive oil
• 1  teaspoon fresh rosemary leaf
•  salt
•  ground black pepper
• 1  cup half-and-half
• 2  eggs
• 1  cup  grated parmesan cheese, plus extra for sprinkling
• 4  slices  white  peasant bread, each 1 to 1 1/2 inches thick
• 4  teaspoons unsalted butter

Directions

1. Preheat oven to 375°F Toss asparagus tips with oil, rosemary, salt and pepper. Spread on a cookie sheet and roast 10 minutes.
2. In a wide shallow dish, beat together eggs, half and half, Parmesan, and more salt and pepper.
3. Dip one slice of bread in the egg mixture. Flip over, and press 4 asparagus tips, lined up in alternating directions, into the soggy bread.
4. Melt 2 tsp butter in a skillet over medium-low heat. Place 2 slices of bread, asparagus side down, into skillet. Cook slowly, about 4 minutes per side, pressing down occasionally to ensure good contact and browning. While cooking the second side, sprinkle the asparagus side of each slice with a teaspoon or so of grated Parmesan. Keep warm in a 200°F oven while preparing the second batch.
5. Serve hot, with tomato jam.