This is another make ahead recipe that I have found, but I don't like the thought of using canned asparagus. Do you think blanched, fresh asparagus would work? If so, how much extra liquid would I need to make up for that from the can? (I'd probably use homemade chicken stock.)

2 eggs, lightly beaten
1 cup milk
1 cup coarsely crushed saltine crackers
1 (10 1/2 ounce) can green cut asparagus spears, undrained
1 cup shredded sharp cheddar cheese
1/8 teaspoon hot sauce paprika

Combine eggs and milk in a medium mixing bowl, beating well. Stir in crackers, asparagus, cheese, and hot sauce. Pour mixture into a greased 1-quart casserole dish. Sprinkle with paprika. Bake at 375 degrees for 45 minutes or until puffed and browned. Serve immediately.

The casserole can be made ahead of time and refrigerated until ready to bake.

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