Asparagus & Proscuitto Strata

By á-2421

Ingredients

• 1 lb asparagus (450g) trimmed
• 1 cup whole milk
• ¾ lb (350g) day old French bread (about ½ loaf) cut in ½” slices - each halved
• ¼ lb (120g) prosciutto, chopped
• ¼ lb emmenthol cheese, shredded (about 1 cup)
• ¼ cup Parmesan cheese
• 4 large eggs
• ¼ tsp ground nutmeg
• ½ tsp salt
• pepper to taste
• ¼ cup whipping cream

Details

Servings 6

Preparation

Step 1

Cook asparagus in boiling water 5 minutes until almost tender. Rinse with cold water to stop cooking process. Cut in 1” lengths. Pour milk into bowl and dip bread slices in milk and press out as much liquid as possible without breaking the bread. Arrange in bottom of buttered 8” square dish. Cut bread to fit. Sprinkle half the asparagus and prosciutto over bread. Sprinkle with 1/3 of each emmenthol and Parmesan. Top with another layer of bread dipped in milk and squeezed. Top with remaining asparagus and prosciutto. Sprinkle on another third of cheeses. Top with another layer of bread dipped in milk and squeezed. Discard milk. Whisk eggs, nutmeg, salt, pepper and whipping cream. Pour over strata. Sprinkle with remaining cheeses. Cover with plastic and let sit overnight. Bake 350 until puffed and golden – approximately 45 minutes.