Asparagus Strata with Sourdough
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 302.2
- Total Fat: 18.6 g
- Cholesterol: 172.9 mg
- Sodium: 640.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.3 g
- Protein: 16.1 g
View full nutritional breakdown of Asparagus Strata with Sourdough calories by ingredient
Introduction
from King Arthur Flour: This smooth, rich dish is ideal for a crowd at brunch — especially in springtime, when fresh asparagus is in season. from King Arthur Flour: This smooth, rich dish is ideal for a crowd at brunch — especially in springtime, when fresh asparagus is in season.Number of Servings: 12
Ingredients
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12 to 16 ounces sourdough bread cubes (3/4" cubes)
2 ounces unsalted butter, melted
9 ounces frozen or 1 bunch fresh (15 to 20 medium stalks) asparagus, ends snapped off, cut into 1" pieces
4 ounces chopped onion
8 ounces ham, diced
8 ounces shredded sharp cheddar cheese, divided
8 large eggs
4 to 12 ounces half & half (fat-free is fine)
½ teaspoon salt
Tips
Why is there such a variation in the amount of half & half? Because a lot depends on the size and shape of your casserole dish. Use enough so that the liquid comes to within about 1/2" to 3/4" of the top of the bread.
Note: Nutritional info was for 12 ounces of bread, 15 stalks of fresh asparagus, and 12 ounces of half & half.
Directions
1) Preheat the oven to 350°F. Line a baking sheet with parchment, and grease a 2-quart casserole dish or 9" x 13" pan.
2) Toss the bread in a bowl with the melted butter, and spread evenly on the baking sheet. Heat the bread in the oven for 10 minutes; it won't color, but will dry out a bit.
3) If the asparagus are frozen, use them as is. If they're fresh, cook them very briefly; a couple of minutes in the microwave should be sufficient. You want them to be crisp, but not hard.
4) Toss the asparagus, onion, ham, and 1 ½ cups of the cheese with the toasted bread cubes. Spread the mixture evenly into the prepared pan.
5) Mix together the eggs, 1/2 cup of the half & half, and salt, and pour over the bread mixture, pressing the bread gently into the liquid. Add up to an additional 1 cup half & half if it doesn't come to within 3/4" of the top of the bread cubes.
6) Cover the pan, and refrigerate overnight, or for at least 6 hours.
7) Sprinkle the top of the strata with the remaining cheese. Bake the strata uncovered, in a preheated 375°F oven, for about 45 minutes, or until it's puffed and golden. A knife blade inserted into the center will come out clean. Remove the strata from the oven, and allow it to rest for 15 minutes before serving.
Serving Size: 12 servings
2) Toss the bread in a bowl with the melted butter, and spread evenly on the baking sheet. Heat the bread in the oven for 10 minutes; it won't color, but will dry out a bit.
3) If the asparagus are frozen, use them as is. If they're fresh, cook them very briefly; a couple of minutes in the microwave should be sufficient. You want them to be crisp, but not hard.
4) Toss the asparagus, onion, ham, and 1 ½ cups of the cheese with the toasted bread cubes. Spread the mixture evenly into the prepared pan.
5) Mix together the eggs, 1/2 cup of the half & half, and salt, and pour over the bread mixture, pressing the bread gently into the liquid. Add up to an additional 1 cup half & half if it doesn't come to within 3/4" of the top of the bread cubes.
6) Cover the pan, and refrigerate overnight, or for at least 6 hours.
7) Sprinkle the top of the strata with the remaining cheese. Bake the strata uncovered, in a preheated 375°F oven, for about 45 minutes, or until it's puffed and golden. A knife blade inserted into the center will come out clean. Remove the strata from the oven, and allow it to rest for 15 minutes before serving.
Serving Size: 12 servings