Fontina, Asparagus, and Leek Strata

Fontina, Asparagus, and Leek Strata
Photo by www.myrecipes.com

Ingredients

  • 1 cup (4 ounces) shredded fontina cheese, divided
  • ½ cup water
  • 5 cups (1-inch) sliced asparagus (about 1 1/2 pounds)
  • 3 large eggs
  • ¼ teaspoon salt
  • 1 tablespoon butter or stick margarine
  • Cooking spray
  • + 9 more ingredients
    • ¼ teaspoon black pepper, divided
    • 2 teaspoons minced fresh or 1/2 teaspoon dried tarragon
    • 2 cups thinly sliced leeks (about 3 small)
    • 1 teaspoon grated lemon rind
    • 12 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm)
    • 2 ½ cups 1% low-fat milk
    • 1 large egg white
    • 1 ½ cups fresh breadcrumbs (about 3 slices)
    • 3 tablespoons chopped fresh parsley

Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper. Arrange half of bread slices...

View full recipe at My Recipes

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