Savory Asparagus Strata

Name: Savory Asparagus Strata
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 2 tablespoons olive oil; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 1/2 pound medium fresh mushrooms, quartered; 1/2 teaspoon garlic salt; 1/2 teaspoon pepper, divided; 1 loaf (1 pound) Italian bread, cut into 1-inch cubes; 2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes; 12 large eggs; 2 cups whole milk; 1-1/2 teaspoons dried thyme; 1/4 teaspoon salt; 1/2 cup grated Parmesan cheese; 1 envelope hollandaise sauce mix

Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!—Lynda Ruce, Minneapolis, Minnesota

Ingredients

2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound medium fresh mushrooms, quartered
1/2 teaspoon garlic salt
1/2 teaspoon pepper, divided
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
12 large eggs
2 cups whole milk
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1 envelope hollandaise sauce mix

Directions

In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender.
Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread.
In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.

Originally published as Savory Asparagus Brunch Bake in Breakfast & Brunch 2014 Bookazine