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Fontina, Asparagus, and Leek Strata



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.