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    Asparagus & Leek Strata

    Source of Recipe

    Giovanna/EDC

    Recipe Introduction

    Feel free to add more pepper and I actually use a little more cheese too. I don't put the bread crumbs on to because I personally like when the bread on the top gets all brown and crunchy. If you can't find Fontina cheese a good subsitute is mozzarella.

    List of Ingredients

    1 tbsp. butter
    1½ pounds diced asparagus
    2 cups thin sliced leeks
    1/2 cup water
    3 tbsp. chopped parsley
    1/2 tsp. dried tarragon
    1 tsp. grated lemon peel
    1/4 tsp. salt
    1/4 tsp. pepper, divided
    12 slices firm white bread
    cooking spray as needed
    1 cup fontina or mozzarella cheese
    2½ cups milk
    3 large eggs
    1 egg white
    1½ cups fresh bread crumbs

    Recipe

    Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. bring to a boil; cover, reduce heat, simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt and 1/8 tsp pepper.

    Arrange half of bread slices in a single layer in a 13x9" baking dish coated with cooking spray (or butter) Top bread slices with half of the asparagus mixture, and sprinkle with 1/2 cup of cheese. Repeat procedure with the remaining bread, asparagus mixture and 1/2 cup cheese.

    Combine 1/8 tsp. pepper, milk, eggs and egg white, and stir with a wisk until well blended. Pour the milk mixture over strata, cover strata, and chill for at least 4-6 but as long as 8 hours or overnight.

    Uncover strata; sprinkle with bread crumbs. Bake at 400° for 40 minutes or until set, serve.



 

 

 


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