Fresh asparagus and goat cheese combine to make a delectable strata. Assemble it a day ahead and let it chill overnight for an easy brunch!—Lynda Ruce, Minneapolis, Minnesota
Savory Asparagus Strata
Savory Asparagus Strata
Prep Time
30 min
Cook Time
50 min
Yield
12 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 pound medium fresh mushrooms, quartered
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper, divided
- 1 loaf (1 pound) Italian bread, cut into 1-inch cubes
- 2 packages (4 ounces each) herbed fresh goat cheese, cut into 1/2-inch cubes
- 12 large eggs
- 2 cups 2% milk
- 1-1/2 teaspoons dried thyme
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1 envelope hollandaise sauce mix
Directions
- In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender.
- Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread.
- In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.
Nutrition Facts
1 piece with a scant 2 tablespoons sauce: 362 calories, 20g fat (8g saturated fat), 218mg cholesterol, 740mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 17g protein.
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