Blackberry Farm’s Asparagus Bread Pudding — Robert St. John

Ingredients

• 2 cups small diced yellow onion
• 1 cup small diced celery
• 2 cups small diced red bell pepper
• 8 ounces (8-10 spears) asparagus, blanched, shocked large dice
• 1 tsp Olive oil
• 1 tsp minced garlic
• ¼ cup muscadine wine
• 1 Tbsp chopped fine basil
• 1 Tbsp chopped fine parsley
• 4 Eggs
• 13 ounces (12-15 thin slices) dried and cubed bread
• 1 Tbsp salt
• 1 tsp cracked black pepper
• *crème fraîche
• 1 cup whole milk
• 1 tsp ground mustard
• Pinch of ground ginger