1

Prepare bacon using desired method. Drain and set aside until cool enough to handle. Chop or crumble by hand and reserve.

2

Bring potatoes to boil in cold, lightly salted water. Lower heat and simmer another 10 minutes until just tender. In the last 2 minutes of cooking, add the asparagus to the same pot and blanch for the remainder of the potatoes cooking time. Drain potatoes and asparagus. Set side to cool.

3

In a mixing bowl, dissolve the cornstarch in a few Tablespoons of the cream; then blend the remainder of the cream, the eggs, 1½ cups of the cheese, herbs and spices into the mixture until well incorporated.

4

In a separate bowl, toss together 3½ cups of the croutons, potatoes, asparagus and bacon. Add cream mixture and lightly mix through and let sit for 30 minutes.

5

Preheat oven to 350°F. Generously butter 13x9-inch casserole dish.

6

Pour creamy mixture into prepared dish. Sprinkle the remaining ½ cup of cheese and remaining ½ cup of croutons over the top. Dot with remaining butter.

7

Bake until the sauce is bubbling and the top is nicely browned, approximately 30 to 40 minutes. Remove from oven and allow to cool for 15 minutes before serving.