Fontina, Asparagus, and Leek Strata
Ingredients
- 1 tablespoon butter, or stick margarine
- 5 cups (1-inch) asparagus, sliced, (about 1 1/2 pounds)
- 2 cups thinly sliced leeks, (about 3 small)
- 1/2 cup water
- 3 tablespoons parsley, fresh, chopped
- 2 teaspoons or 1/2 teaspoon dried tarragon, fresh, minced
- 1 teaspoon lemon rind, grated
- 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) fontina cheese, shredded, divided
- 2 1/2 cups 1% low-fat milk
- 3 large eggs
- 1 large egg white
- 1 1/2 cups breadcrumbs, fresh, (about 3 slices)
Directions
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.