Asparagus Strata
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
asparagus
pieces or spears |
*
|
| 4 | slices |
cheese
american |
|
| 8 | slices |
white bread
thin |
|
| 4 | large |
eggs
|
|
| 4 | cups |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
asparagus
pieces or spears |
*
|
| 4 | slices |
cheese
american |
|
| 8 | slices |
white bread
thin |
|
| 4 | large |
eggs
|
|
| 946 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread.
Mix egg, milk, salt, pepper, and mustard and pour over bread.
Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350℉ (180℃) for 45 to 50 minutes or until custard is set (knife comes out clean when inserted).
As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter.
