Sunday, October 11, 2015

Asparagus Gruyere Strata

I created this recipe in 2001 and it's part of my Best of the Best Collection.
This Strata is great for Breakfast, Brunch or a Dinner Entrée.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 4 Quart Casserole

12 oz. Asparagus cut into 1" pieces.
12 - 1" thick slices of French Baguette Bread
10 large Eggs
3 C Whole Milk
1/2 tsp Fresh Chopped Rosemary
1/2 tsp Fresh Ground Pepper
1 C Shredded Gruyere Cheese

In a 3 Quart Saucepan on Medium Heat:
Cover with Water.
Bring to a Boil.
Boil 1 minute.
Drain well and set aside.

Arrange the Bread in the Casserole.

In a medium bowl:
Whisk well.
Stir in Cheese.
Set aside.

Scatter Asparagus evenly over the Bread.
Pour in the Milk Mixture.
Press down firmly with your hands to make sure the liquid is
absorbed by the Bread.
Cover and refrigerate at least 30 minutes.

Uncover and Bake 40 - 45 minutes.  (it can Bake up to 1 hour) The Custard should be set, the Strata puffed and a knife inserted in the center should come out clean.

Peace in the Kitchen!

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