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Asparagus Strata Recipe

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You can easily prepare this the night before for a luncheon or during the morning for a dinner. I serve it year-round, for large groups like my card club or garden club, at picnics and at other occasions. When I do, just about always someone requests the recipe! My husband and I have been married 49 years (two sons and five grand daughters). I've enjoyed cooking since I was a girl. My mother was an excellent cook, and she passed along many of the Pennsylvania Dutch recipes that are popular in this part or our state.

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6-8 Servings
Prep: 20 min. + chilling Bake: 55 min. + standing

Ingredients

12 slices white bread
12 ounces sharp process cheese, diced
1-1/2 pounds fresh asparagus, trimmed
2 cups diced cooked ham
6 eggs
3 cups milk
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground mustard

Directions

Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13-in. x 9-in. baking dish.
Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
Bake, uncovered, at 325° for 55 minutes or until top is light golden brown. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Asparagus Strata published in Country Woman March/April 1991, p29

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