Mushroom Bread Dumpling with Asparagus (Schwammerl Knodel mit Spargel)

This was my first jelly-roll-style dumpling.  I baked a loaf of bread, chopped it into bits, mashed it up with milk and egg, flour, sauteed onions and mushrooms, and then rolled it all up into a spiral with blanched asparagus in the middle.  Then I tied it all into a lovely bundle and steamed it for a whopping hour.

Cruelty to asparagus, anyone?

The outside was dense and rubbery and the poor asparagus had seen better days.  But the mushrooms were so yummy and the whole thing tasted like Thanksgiving stuffing.  Overall not my favorite style of dumpling but a new experience nonetheless.