Asparagus and Gruyere Strata Recipe
Ingredients
| 12 ounces asparagus, trimmed, peeled, and cut into 1-inch Lengths | ||
| Sandwich bread slice | 12 | |
| Eggs | 10 Large | |
| Milk | 3 Cup (16 tbs) | |
| Dried rosemary | 1/2 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 6 ounces shredded Gruyere cheese | ||
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.
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.
Chef
