Preheat oven to 350 degrees and grease a 9 inch round springform pan, high sided pie dish or 9 x 9 oven safe baking dish

Grate the parrano gouda if not already shredded and set aside

Trim your asparagus ends to remove the rough portions and cut into 1 to 1 ½ inch slices

Cut the bread into 1 inch cubes and arrange on a cookie sheet

Place the bread cubes into the oven to toast until just golden brown, about 5 to 10 minutes. You can drizzle with olive oil and spices if desired to add some extra flavor.

Mince the garlic

Heat the olive oil in a saute pan on the stove and and cook until fragrant

In a large bowl scramble the eggs and mix in the cheese, sliced asparagus, garlic and yogurt

Arrange the toasted bread cubes in the bottom of your greased baking dish, they should just cover the bottom

Pour the egg mixture over the bread cubes and ensure they are well covered

Place the dish in the oven and allow to cook for 30 to 35 minutes until eggs are just set and the top begins to get a bit golden. You can also test with a toothpick or knife, it should look like its slightly puffed up.

When finished remove from the oven and serve hot, or allow to cool and reheat for a tasty lunch or dinner!