asparagus loaf

Today I opened a very old cookbook to a page that was covered with stains and splatter marks. The recipes must be good, right? So I made my first (surprisingly delicious) Asparagus Loaf. I think it needs a better name!

The recipe comes from a signed copy of “The Gayelord Hauser Cook Book,” which I found in an antique store in Reno, Nevada. Mr. Hauser is regarded by many as the founder of the natural food movement and has an interesting history that includes providing counsel to Hollywood stars like Greta Garbo, Adele Astair (Fred’s sister), Grace Kelly, and many more.

Asparagus Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Inspired by “The Gayelord Hauser Cook Book,” 1946


2 cups cooked asparagus, cut in half inch pieces (I roasted mine without oil until just tender)

1 onion, shredded

1 cup grated cheddar cheese

1 teaspoon sea salt

2 eggs, beaten

1/2 cup fine whole wheat cracker or bread crumbs, plus 2-3 tablespoons more for bottom of loaf pan

2 tablespoons melted butter

1/2 cup hot milk

olive oil


Combine the ingredients in the order listed. Mix thoroughly after adding the eggs and again after adding the milk. Transfer to a loaf pan prepared with two teaspoons of oil and a thick layer of crumbs sprinkled on the bottom. Bake at 350 degrees for 25 minutes or until set and golden. Loosen sides with a knife and invert the pan over a platter.

On day 75 of this 365 day project, I ate my daily five (including a juicy watermelon relish). Did you enjoy yours?

With love, Kristen

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