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Fontina, Asparagus and Leek Strata




Source of Recipe


cookinglight






Recipe Introduction


Stratas are meant to be put together in advance and refrigerated overnight for at least 4 to 6 hours before baking, which makes them ideal for a plan ahead brunch or supper.





List of Ingredients



• 1 tablespoon butter
  
• 5 cups (1-inch) sliced asparagus (about 1 1/2 pounds)
  
• 2 cups thinly sliced leeks (about 3 small)
  
• 1/2 cup water
  
• 3 tablespoons chopped fresh parsley
  
• 2 teaspoons minced fresh or 1/2 teaspoon dried tarragon
  
• 1 teaspoon grated lemon rind
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper, divided
  
• 12 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm)
  
• Cooking spray
  
• 1 cup (4 ounces) shredded fontina cheese, divided
  
• 2 1/2 cups 1% low-fat milk
  
• 3 large eggs
  
• 1 large egg white
  
• 1 1/2 cups fresh bread crumbs (about 3 slices)
  






Instructions



1. Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.
   
2. Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.
   
   
3. Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.
   
4. Preheat oven to 400 degrees F.
   
   
5. Uncover strata; sprinkle with breadcrumbs. Bake at 400 degrees for 40 minutes or until set.
   






Final Comments


6 servings

TIPS:
To serve 12, double the strata (assemble in two 13 x 9-inch baking dishes). Bake side-by side in the oven, and add 10 minutes to the cooking time if needed.