Trim fresh asparagus; if desired, reserve a few spears for garnish. Cut remaining spears into 1-1/2-inch pieces. Cook cut asparagus and reserved spears in small amount of boiling water for about 7 minutes or until crisp-tender. Drain; set aside.

 

Spray 13" x 9" (3-qt) baking dish with non-stick cooking spray. In large skillet, cook sausage, onions and bell pepper over medium-high heat for 4 to 5 minutes or until sausage is no longer pink and vegetables are crisp-tender. Drain.

 

Arrange sausage mixture in bottom of sprayed baking dish. Top with cooked cut asparagus. Cover with plastic wrap; refrigerate at least 4 hours or overnight. Lightly spoon flour into measuring cup; level off. In blender container, combine eggs, egg whites, milk, flour, salt and fennel. Cover and blend 20 seconds. Pour into bowl or pitcher. Cover with plastic wrap; refrigerate overnight or until baking time.

 

Heat oven to 425 degrees F. Uncover baking dish. Stir egg mixture and pour over sausage-vegetable mixture in dish. Bake at 425 degrees F for 25 minutes. Remove baking dish from oven; top with cheese. Return to oven; bake an additional 5 minutes or until knife inserted in center comes out clean and cheese is melted. Let stand 10 minutes before serving. Garnish with reserved cooked asparagus spears.