Leigh Beisch Photo by: Leigh Beisch

Asparagus and Prosciutto Strata

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.

Sunset APRIL 2006

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 52%
  • Protein: 23g
  • Fat: 19g
  • Saturated fat: 7.1g
  • Carbohydrate: 28g
  • Fiber: 1.6g
  • Sodium: 915mg
  • Cholesterol: 197mg

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Asparagus and Prosciutto Strata Recipe