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Asparagus and Prosciutto Strata

Greg DuPree

Yield Makes 8 servings
Eggs and asparagus are a perfect pair, accented with salty prosciutto, chives, and lemon. Prep and Cook Time: about 1 1/4 hours, plus at least 1 hour to chill.


  • 1 pound asparagus, tough stem ends snapped off, cut into 2-inch lengths
  • 1 loaf (3/4 lb.) crusty, artisan-style bread, cut into 1-inch cubes
  • 3 ounces thinly sliced prosciutto, cut into 1/2-inch-thick strips
  • 1 1/4 cups shredded parmesan or asiago cheese (about 5 oz.)
  • 1/2 cup chopped chives
  • 6 large eggs
  • 3 1/2 cups milk
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 332
  • caloriesfromfat 52 %
  • protein 23 g
  • fat 19 g
  • satfat 7.1 g
  • carbohydrate 28 g
  • fiber 1.6 g
  • sodium 915 mg
  • cholesterol 197 mg

How to Make It

  1. Preheat oven to 350°. In a medium pan over high heat, bring about 2 quarts water to a boil. Add asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.

  2. Spread half the bread cubes in a lightly oiled 9- by 13-inch baking pan. Top with half the prosciutto, cooked asparagus, cheese, and chives. Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese, and chives.

  3. In a bowl, whisk eggs, milk, lemon peel, salt, and pepper to blend. Pour evenly over layered ingredients. Cover and chill at least 1 hour.

  4. Bake until center of strata is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature.

  5. Note: Nutritional analysis is per serving.