Asparagus And Cheddar Strata Breakfast Casserole

1 pound asparagus, trimmed and cut into 1/2-inch pieces
4 cups water
2 cups milk
6 eggs, lightly beaten
6 bread slices, crust removed and cubed
4 ounces shredded Cheddar cheese
1 teaspoon salt

Prepare an ice bath first by filling a large bowl with ice and a little water.
In a large pot, bring the 4 cups water to boil, add the asparagus and boil for 3 minutes. Drain and place asparagus in ice bath for just a few moments; drain and pat dry.
Combine the asparagus, milk, eggs, cheese, salt and bread cubes in a large bowl, and mix, then put in a 2 quart baking dish that is greased.
Cover with plastic wrap and refrigerate overnight or for at least 5 hours.
30 minutes before baking, remove from the refrigerator. Bake at 350 degrees for 45 minutes or until a knife can be inserted in the center of the casserole and pulled out clean.
Before serving let the casserole stand for 10 minutes.