Asparagus Strata Recipes

SAVORY ASPARAGUS STRATA

Steps:

• In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

ASPARAGUS, EGG, AND CHEESE STRATA

Steps:

• Preheat the oven to 350˚F (176˚C). Butter a smallish, 4-cup ovenproof baking dish.
• Trim the crusts from the bread and toss them to the birds or in the compost. Place the slices of bread in the baking dish, overlapping the slices slightly and, if necessary, allowing the edges to hang over the side of the dish just a little.
• Whisk together the eggs and milk. Stir in half of the cheese and season with salt and pepper. Pour 3/4 of the egg mixture over the bread and set the rest of the egg mixture aside.
• Break off the stem ends of the asparagus where each one snaps naturally. Cut the spears into 1 1/2-inch lengths.
• Layer the prosciutto or mortadella, if using, on the bread. Place the asparagus spears on top and pour the remaining egg mixture over the asparagus. Sprinkle with the rest of the cheese. At this point, if you have the time, we strongly encourage you to cover the strata with plastic wrap and refrigerate it overnight to allow the bread to soak up the egg mixture and so the flavors can meld.
• Bake the strata until set, 30 to 35 minutes. (If you refrigerated the strata overnight and are baking it straight from the fridge, you may need to allow a few extra minutes baking time.)
• Let the strata cool slightly. Grind a little pepper over the top, if you please, and sprinkle with chives, if using. Plonk the baking dish on the table and scoop the strata straight from it onto plates. Originally published March 26, 2012.

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

OVERNIGHT ASPARAGUS STRATA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

ASPARAGUS HAM STRATA

Steps:

• Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish. , Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. , Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.

ASPARAGUS STRATA

Steps:

• Grease the bottom of a large casserole dish (13X9 works well).
• Place a single layer of bread in the pan, using 1/2 the bread.
• Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
• Repeat layers, starting with bread.
• In a large bowl, combine eggs, milk, garlic, salt and pepper.
• Pour evenly over layers.
• Cover and Refrigerate overnight.
• Preheat oven to 350 degrees.
• Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
• Remove from oven and serve immediately.