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 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook sausage, onions and bell pepper over medium-high heat for 4 to 5 minutes or until turkey 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, seasoned salt and fennel. Cover; blend 20 seconds. Pour into bowl or pitcher. Cover with plastic wrap; refrigerate overnight or until baking time.
Heat oven to 425°F. Uncover baking dish. Stir egg mixture; pour over sausage-vegetable mixture in dish. Bake at 425°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 or additional chopped red bell pepper.