Friday, June 21, 2013

Asparagus Gruyere Strata

This is another one of my Best of the Best Recipes from my collection. It's from 2001

12 oz. fresh asparagus, cut into 1" pieces
12 - 1" slices of  a French Baguette
10 eggs
3 C heavy cream
1/2 tsp fresh chopped rosemary
1/2 tsp fresh ground black pepper
1 C  shredded gruyere cheese

In a 3 quart saucepan of boiling water, cook the asparagus for 1 minute, drain
Arrange bread slices in a 4 quart baking dish ( I use a Provencal Tureen)

In a medium bowl, whisk:
eggs
cream
rosemary
pepper
Stir in cheese

Scatter asparagus over the bread
Pour in the Cream mixture
Press down firmly to make sure all of the liquid is absorbed by the bread

Cover and refrigerate 30 minutes or overnight

Bake in a 350 degree oven uncovered for 40 - 45 minutes, up to an hour in a deep tureen
The custard will set and the Strata will be puffed , a knife inserted will come out clean


Enjoy! Peace in the Kitchen!

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