- 1 tablespoon butter or stick margarine
- 5 cups (1-inch) sliced asparagus (about 1 1/2 pounds)
- 2 cups thinly sliced leeks (about 3 small)
- 1/2 cup water
- 3 tablespoons chopped fresh parsley
- 2 teaspoons minced fresh or 1/2 teaspoon dried tarragon
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, divided
- 12 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm)
- Cooking spray
- 1 cup (4 ounces) shredded fontina cheese, divided
- 2 1/2 cups 1% low-fat milk
- 3 large eggs
- 1 large egg white
- 1 1/2 cups fresh breadcrumbs (about 3 slices)
- calories 411
- caloriesfromfat 28 %
- fat 12.7 g
- satfat 6.6 g
- monofat 3.9 g
- polyfat 1.2 g
- protein 21.3 g
- carbohydrate 53.4 g
- fiber 4.6 g
- cholesterol 143 mg
- iron 3.9 mg
- sodium 609 mg
- calcium 310 mg
How to Make It
Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.
Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.
Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.
Preheat oven to 400°.
Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.