Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tb Butter or stick margarine
- 5 c Sliced asparagus; (about 1
- ; pounds)
- ; (1-inch)
- 2 c Thinly sliced leeks; (about
- 2 ts Minced fresh or
- 1/2 ts Dried tarragon
- 1/4 ts Black pepper; divided
- 12 Thin slices firm white
- ; farm) (1-ounce)
- Cooking spray
- 1 c Shredded fontina cheese;
- 2 1/2 c 1% low-fat milk
- 1 1/2 c Fresh breadcrumbs; (about 3
- 3 lg Eggs
- 1/4 ts Salt
- 1/2 c Water
- 1 lg Egg white
- 3 tb Chopped fresh parsley
- 1 ts Grated lemon rind
Preparation
1. Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper. 2. Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese. 3. Combine 1/8 teaspoon pepper, milk eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight. 4. Preheat oven to 400?. 5. Uncover strata; sprinkle with bread-crumbs. Bake at 400? for 40 minutes or until set. Yield: 6 servings. CALORIES 411(28% from fat);FAT 12.7g (Sat 6.6g mono 3.9g poly 1.2g); PROTEIN 21.3g; CARB 53.4g; FIBER 4.6g; CHOL 143mg; IRON 3.9mg SODIUM 609mg; CALC 310mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
