Asparagus and Prosciutto Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eggs and asparagus are a perfect pair, accented with salty prosciutto, chives, and lemon. Prep and Cook Time: about 1 1/4 hours, plus at least 1 hour to chill. Ingredients:
1 pound asparagus, tough stem ends snapped off, cut into 2-inch lengths |
1 loaf (3/4 lb.) crusty, artisan-style bread, cut into 1-inch cubes |
3 ounces thinly sliced prosciutto, cut into 1/2-inch-thick strips |
1 1/4 cups shredded parmesan or asiago cheese (about 5 oz.) |
1/2 cup chopped chives |
6 large eggs |
3 1/2 cups milk |
1 tablespoon grated lemon peel |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 350°. In a medium pan over high heat, bring about 2 quarts water to a boil. Add asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.
2. Spread half the bread cubes in a lightly oiled 9- by 13-inch baking pan. Top with half the prosciutto, cooked asparagus, cheese, and chives. Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese, and chives.
3. In a bowl, whisk eggs, milk, lemon peel, salt, and pepper to blend. Pour evenly over layered ingredients. Cover and chill at least 1 hour.
4. Bake until center of strata is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature.
5. Note: Nutritional analysis is per serving.
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