Asparagus Cheese Strata

  Posted on November 13, 2009  by Leslie Blythe  No comments

Beautiful Breakfast

I am making the following for a breakfast meeting I am catering tomorrow morning. The beauty of this dish is that you make it the day before and let it sit in the fridge over night. It’s really delicious and a crowd pleaser.

Asparagus Cheese Strata

Serves 6 to 8

1 lb fresh asparagus
Boiling, salted water
6 slices whole wheat bread
Butter or margarine
2-1/4 cups (9 oz.) shredded cheddar cheese
5 eggs
2 Tbs instant minced onion
¾ tsp dry mustard
¾ tsp Worchestershire
¼ tsp salt
¼ tsp garlic powder
Dash of cayenne
1¾ cups milk

Remove tough ends from fresh asparagus and cut diagonally into 1-inch
pieces. Drop into boiling salted water to cover; cook rapidly just until
tender (about 4 minutes). Lift from pan with slotted spoon, drain, and set
aside.

Trim crusts from bread. Butter slices lightly and fit into a lightly
buttered 7 by 13-inch baking dish. Sprinkle 1½ cups of the cheese over
bread slices. Top with asparagus pieces.

In a bowl, stir together eggs, onion, mustard, Worchestershire, salt, garlic
powder, and cayenne. Add milk and beat together until mixture is well
blended. Pour evenly over layered ingredients. Cover and refrigerate for at
least 8 hours or overnight

Bake, uncovered, in a 350 degree oven for 30 minutes; then top with the
remaining 3/4 cup cheese. Bake for an additional 10 minutes or until center
of strata appears firm when dish is gently shaken. Let stand for 5 minutes
before cutting into squares.