Asparagus and Prosciutto Strata

Asparagus and Prosciutto Strata
Photo by Leigh Beisch


  • 1 loaf (3/4 lb.) crusty, artisan-style bread, cut into 1-inch cubes
  • 1 pound asparagus, tough stem ends snapped off, cut into 2-inch lengths
  • 3 ounces thinly sliced prosciutto, cut into 1/2-inch-thick strips
  • ½ teaspoon salt
  • 1 tablespoon grated lemon peel
  • 3 ½ cups milk
  • 6 large eggs
  • + 3 more ingredients
    • ½ cup chopped chives
    • ½ teaspoon pepper
    • 1 ¼ cups shredded parmesan or asiago cheese (about 5 oz.)

1. Preheat oven to 350°. In a medium pan over high heat, bring about 2 quarts water to a boil. Add asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.2. Spread half the bread cubes in a lightly oiled 9- by 13-inch baking pan. Top with half th...

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