Asparagus and Prosciutto Strata

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. 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. 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. 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. 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.