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Asparagus And Gruyere Strata

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Ingredients
  Asparagus 12 Ounce, trimmed, peeled, and cut into 1-inch lengths
  Firm white sandwich bread slice 12 (1 Inch Thick)
  Eggs 10 Large
  Milk 3 Cup (48 tbs)
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Shredded gruyere cheese 6 Ounce
Directions

In a 3 -quart saucepan of boiling salted water, cook the asparagus 1 minute to blanch.
Drain well; gently pat dry with paper towels.
Arrange the bread slices, slightly overlapping, in a 4-quart oven-safe sauteuse or baking dish.
In a medium bowl, whisk together the eggs, milk, rosemary, salt, and pepper.
Stir in the cheese.
Scatter the asparagus over the bread and pour the milk mixture over the top.
With a fork, prick several holes in each slice of bread (for better absorption of the milk mixture).
Cover and refrigerate at least 30 minutes or up to overnight.
Preheat the oven to 325°F.
Uncover and bake until the custard is set, the strata is puffed, and a knife inserted in the center comes out clean, about 40 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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