The
asparagus is coming in and Bev went in search of something to make with it and
searched for an asparagus strata finding a recipe for Ham and Asparagus Strata
on the Simply Recipes site and
this is their photo.
Ham and Asparagus Strata – Slightly adapted
from Simply Recipes
Ingredients:
1 loaf Italian or French rustic bread,
cut into 1 1/2-inch cubes, about 8 cups total of bread cubes
1 pound asparagus spears, woody ends
removed, spears cut into 3/4-inch pieces
Salt (for blanching water)
1 medium bowl of ice water
2 Tbsp softened butter (for buttering
the dish)
8-ounces ham, cut into 1/4-inch cubes,
about 2 cups
6-ounces Gruyere cheese, grated, about 1
cup, packed
4 eggs
1 1/4 cups cream
1 3/4 cups milk
1½ teaspoon salt
1 teaspoon dried tarragon
1/4 teaspoon ground black pepper
8x11x2¼ casserole baking dish
Directions:
1. Lightly toast the cubed bread: Preheat
the oven to 400°F. Spread the cubed bread over a baking dish or sheet pan in a
single layer. Place in oven and bake until lightly toasted, about 7 to 8
minutes. Remove and set aside. Lower the oven temperature to 350°F.
2. In a large bowl, whisk together the
eggs, milk, cream, salt, pepper, and tarragon. Set aside.
3. Blanch the asparagus:
Bring 2 quarts of salted water to a boil (1 1/2 teaspoons of salt). Add the cut
asparagus to the boiling water. Return to a boil and blanch the asparagus for 2
to 3 minutes. Remove the asparagus to a bowl of ice water to shock the
asparagus and stop the cooking. Drain and set aside.
4. Layer the casserole: Spread butter over
the inside of a 8x11x2¼-inch casserole dish. 5. 5. 5. Spread half of the bread cubes
over the bottom of the casserole dish.
6. Sprinkle half of the ham cubes over the
bread. Sprinkle half of the asparagus over the ham.
7. Sprinkle everything with half of the
Gruyere cheese.
8. Pour half of the milk egg mixture over
everything.
9. Repeat the process: Add another layer of
cubed bread, ham, asparagus, Gruyere, and milk egg mixture. Press down on the
mixture with your (clean) hands to help the bread soak up more of the milk
mixture.
At this point you can make up to a day
ahead, cover and refrigerate until ready to cook.
10. Bake: Cover with aluminum foil and place
in the 350°F oven for 40 minutes. Remove the foil. Bake uncovered for an
additional 20 to 30 minutes, until the egg mixture is set. Test by inserting a
sharp knife into the center of the casserole. If the inside is still runny,
it's not cooked through yet and needs more time in the oven. If the top starts
to get too browned, you can cover again with aluminum foil.
11. Remove from oven and let sit for 10
minutes before serving.
Bev
thought it was good and I thought it was great – I’m convinced her taster has
been fading for several years. It had a
flavor I liked, the bread made it very light (like a souffle) and the crispy
bread on top provided a nice crunch. Bev
said that next time she would use a little more ham and asparagus which could
be done to suit your taste.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
4/16/19
event date
Hmm looks like a very tasty casserole, thanks for sharing the recipe.
ReplyDeleteLarry, Now this is true comfort food! I don't remember ever having anything quite like this... Sounds and looks great!
ReplyDeleteTake Care, Big Daddy Dave
I think it looks delicious!!!
ReplyDeleteLooks like she found a great recipe. Perfect for next week when I have let over ham. Simply Recipes is a great site - reliable recipes.
ReplyDeleteSounds like a reasonably easy dinner, which I need after cooking for a long weekend for my hungry horde.
ReplyDeleteHappy Easter, Larry!