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Asparagus Strata

 Asparagus Strata
The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty—and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.—Amy Grover, Salem, Massachusetts
6 ServingsPrep: 20 min. + chilling Bake: 45 min.


  • 4 cups water
  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 2 cups 2% milk
  • 6 bread slices, crust removed and cubed
  • 6 eggs, lightly beaten
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 teaspoon salt


  • In a large saucepan, bring water to a boil. Add asparagus; boil,
  • uncovered, for 3 minutes. Drain and immediately place asparagus in
  • ice water. Drain and pat dry.
  • In a large bowl, combine the asparagus, milk, bread cubes, eggs,
  • cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and
  • refrigerate for 5 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 45-55 minutes or until a knife inserted
  • near the center comes out clean. Let stand for 10 minutes before
  • serving. Yield: 6 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.