Ham and Asparagus Strata

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