16 asparagus spears, cooked
sliced Swiss cheese
cracked pepper
dill weed
1 1/4 cup half and half
1/8 teaspoon red ground pepper
4 eggs
2 teaspoons Grey Poupon mustard
1 teaspoon ground nutmeg

Directions:

Spray 9 x 13 baking dish with Pam. Slice croissants in half crosswise. Open each croissant and place a slice of Swiss cheese. Place 4 asparagus spears on top of cheese, sprinkle with garlic salt, pepper and dill weed. Layer one more slice of Swiss cheese. Replace the top half on the croissant. Mix the remaining ingredients together pour mixture over all croissants. Cover with foil and refrigerate 8 hours or until next morning. Remove foil and bake at 350 for 30 minutes, or until custard is set. To serve, cut around each croissant, use spatula to transfer to plate. Enjoy!