Fontina, asparagus, and leek strata

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter or stick margarine
5 cups Sliced asparagus; (about 1 1/4
; pounds)
; (1-inch)
2 cups Thinly sliced leeks; (about 3 small)
½ cup Water
3 tablespoons Chopped fresh parsley
2 teaspoons Minced fresh or
½ teaspoon Dried tarragon
1 teaspoon Grated lemon rind
¼ teaspoon Salt
¼ teaspoon Black pepper; divided
12 Thin slices firm white sandwich bread; (such as pepperidge
; farm) (1-ounce)
Cooking spray
1 cup Shredded fontina cheese; divided (4 ounces)
2½ cup 1% low-fat milk
3 larges Eggs
1 large Egg white
1½ cup Fresh breadcrumbs; (about 3 slices)

Directions

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 ⅛ 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 ½ cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and ½ cup cheese.

3. Combine ⅛ 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 400ø.

5. Uncover strata; sprinkle with bread-crumbs. Bake at 400ø 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.

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