Directions

• In a large saucepan, bring 8 cups water to a boil. Add asparagus;
• cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and
• immediately drop into ice water. Drain and pat dry.
• Arrange six English muffin halves in a greased 13x9-in. baking dish,
• cut side up. Trim remaining muffin halves to fill spaces. Layer with
• 1 cup cheese, asparagus, ham and red pepper.
• In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour
• over top. Refrigerate, covered, overnight.
• Preheat oven to 375°. Remove strata from refrigerator while oven
• heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45
• minutes or until a knife inserted near the center comes out clean.