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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 substitute 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.