Asparagus, Ham and Mushroom Strata

Asparagus, Ham and Mushroom Strata
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  • Kosher salt and freshly ground black pepper
  • 3 cups grated extra sharp Cheddar (about 8 oz.)
  • 9 large eggs, beaten
  • 1 lb asparagus, ends snapped off, cut into 1-½-inch pieces
  • 1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
  • 8 oz. thinly sliced deli ham, cut into 1-inch strips
  • 3-½ oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
  • + 3 more ingredients
    • 2 Tbs. unsalted butter, more for the pan
    • 2-¾ cups milk (preferably whole)
    • 6 scallions, trimmed and thinly sliced, white and green parts separated (½ cup green, 2 Tbs. white)

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, ...

View full recipe at Fine Cooking


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