Asparagus Strata

"This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station."
 
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Ready In:
1hr 20mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Grease the bottom of a large casserole dish (13X9 works well).
  • Place a single layer of bread in the pan, using 1/2 the bread.
  • Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
  • Repeat layers, starting with bread.
  • In a large bowl, combine eggs, milk, garlic, salt and pepper.
  • Pour evenly over layers.
  • Cover and Refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
  • Remove from oven and serve immediately.

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Reviews

  1. Thank you for a delicious, make-ahead recipe. I will definitely be serving this for company. I roasted my asparagus. Next time, I'll probably add a little red onion, (but I'll add a little red onion to about anything!) Thanks again!
     
  2. Oh WOW!!! This was our dinner last night and it was soooo good. I cooked the asparagus and cut it into 1-inch pieces. That worked fine. This dish is what I consider to be comfort food but with a few unique ingredients. I loved the pine nuts. Making it the night before certainly made getting dinner ready a snap. Thanks Barb Gertz.
     
  3. This is a fantastic recipe! I served it with a tossed spinach, salad and it was a hit with everyone. Thanks for sharing your recipe with all of us
     
  4. I halved this recipe and it turned out great! I love the asparagus and Fontini cheese with the sundried tomatoes! Great mix of flavors, thanks so much for a new and yummy way to fix asparagus!!!
     
  5. I used sliced Challah bread and two types of Cabbot shredded cheddar cheese (white extra sharp and orange sharp). I omitted the chives because I didn't have them and completely forgot to add the garlic. I also only used 10 eggs, 1 1/2 cups of milk and 1 cup of half and half. I know I made a lot of changes but I didn't want it to be too soggy since I used a softer bread. It was SO deelish! Got tons of compliments at our Mother's Day Brunch and not a drop left over!
     
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Tweaks

  1. This was very good! We had this for dinner with a ham steak. I used broccoli instead of asparagus (the grocery didn't have any nice asparagus), but I don't think the dish suffered! Next time I will try asparagus as written, and add a little more garlic and more sun-dried tomatoes. Thank you!
     

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