Turkey-Asparagus Brunch Bake

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1  pound fresh asparagus or one 10-ounce package frozen cut asparagus or cut broccoli
1  pound ground turkey
1  cup chopped onion
1/2  cup chopped red sweet pepper
3   eggs
2  cup milk
1  cup all-purpose flour
1/4  cup grated Parmesan cheese
1  teaspoon lemon-pepper seasoning
1/2  teaspoon dried tarragon, basil, or thyme, crushed
1  cup shredded Swiss cheese (4 ounces)

1. To cook fresh asparagus, wash and scrape off scales. Break off and discard woody bases of asparagus. Cut asparagus into 1-1/2-inch pieces. In a covered saucepan cook asparagus in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. (For frozen asparagus or broccoli, cook according to package directions; drain and set aside.) 

2. In a large skillet cook turkey, onion, and sweet pepper until vegetables are just tender and no pink remains in turkey. Remove from heat; drain. Set aside. Grease a 3-quart rectangular baking dish. Arrange meat mixture in dish; top with cooked asparagus. 

3. In a large mixing bowl combine eggs, milk, flour, Parmesan cheese, lemon-pepper seasoning, and tarragon; beat until smooth with a wire whisk or rotary beater. (Or, combine these ingredients in a blender container; cover and blend for 20 seconds.)* Pour egg mixture evenly over layers in baking dish. 

4. Bake in a 425 degree F oven about 20 minutes or until a knife inserted near the center comes out clean. Sprinkle with the Swiss cheese; bake 3 to 5 minutes more or until the cheese is melted. Makes 6 servings.
To Make-Ahead: Prepare as directed to the asterisk (*). Pour egg mixture into a bowl or pitcher; cover and refrigerate. Cover and refrigerate turkey and asparagus in the baking dish. To bake, stir egg mixture well and pour over turkey mixture. Bake, uncovered, in 425 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Continue as directed.
Source:  Better Homes & Gardens
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