2 Tbs. unsalted butter
1 lb. asparagus, ends snapped off, cut into 1 1/2-inch pieces
salt and pepper
3 1/2 oz white mushrooms, thinly sliced
6 green onions, chopped
9 eggs, beaten
2 3/4 c. milk
1 lb. ciabatta bread, cut into 1-inch cubes
1/2 lb. thinly sliced deli ham, cut into 1-inch strips
3 c. grated sharp cheddar cheese
Melt the butter in a large (12 inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp each salt and pepper. Cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and green onions and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.
Butter a 9x13 inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread the bread in a single layer on the bottom of the baking dish. Top with half of the egg mixture and then cover with half of the ham, cheese and asparagus mixture. Repeat with the remaining egg mixture, ham, cheese, and asparagus mixture. Cover with plastic, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.
Position a rack in the center of the oven and heat the oven to 350. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes before cutting.
1 lb. asparagus, ends snapped off, cut into 1 1/2-inch pieces
salt and pepper
3 1/2 oz white mushrooms, thinly sliced
6 green onions, chopped
9 eggs, beaten
2 3/4 c. milk
1 lb. ciabatta bread, cut into 1-inch cubes
1/2 lb. thinly sliced deli ham, cut into 1-inch strips
3 c. grated sharp cheddar cheese
Melt the butter in a large (12 inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp each salt and pepper. Cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and green onions and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.
Butter a 9x13 inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread the bread in a single layer on the bottom of the baking dish. Top with half of the egg mixture and then cover with half of the ham, cheese and asparagus mixture. Repeat with the remaining egg mixture, ham, cheese, and asparagus mixture. Cover with plastic, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.
Position a rack in the center of the oven and heat the oven to 350. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes before cutting.
loved this! so good.
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