Chef One:
Prep ingredients: Slice the leeks and soak in a deep bowl of water, lifting the leeks off the top of the water, leaving the sand in the bottom. Cube the bread and bake in the 250 degree oven until dry, or use stale bread. Slice mushrooms, cut asparagus, grate cheese, chop herbs.

Chef Two:
In a medium skillet over low heat, melt 2 tablespoons of the butter, add the leek and cook until tender (about 10 minutes), adding a bit of water as you go. Set aside to cool. Then sauté the mushroom slices in two tablespoons of butter until soft and lightly browned.

Chef One:
In a large bowl, whisk together the eggs and milk. Add the remaining ingredients, including the leeks, asparagus, and mushrooms, and gently toss them. The mixture should be well coated and somewhat soupy.

Chef Two:
Oil 4-quart soufflé dish or a 2-inch deep baking dish. Spread the mixture into the dish, put it on a baking sheet and bake until the top is crusty brown and a knife inserted into the middle comes out clean (45 to 60 minutes). if the pudding looks too dark before it is finished, cover it with foil.  Let cool slightly before serving!