1 tablespoon extra Virgin Olive oil 1 1/2 coups chopped yellow onion 1/4 teaspoon dried thyme 3 cloves garlic, finely chopped 1 (8 0z) package Baby Bella mushrrom, thinly sliced 1/2 pound asparagus, trimmed and cut into 1-inch lengths 1 teaspoon salt 8 eggs 1 cup milk 2 tablespoons Dijon mustard 3 tablespoons chopped parsley Black pepper to taste 5 cups (1-inch) cubes sourdough bread 4 ounces herb or plain goat cheese, crumbled. Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a light greased 9x13-inch baking dish. top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture and pour egg mixture evenl...