Asparagus and Prosciutto Strata

Asparagus and Prosciutto Strata Recipe
Leigh Beisch
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.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

April 2006
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