When Easter was over and the kitchen was clean, I realized I still had a bunch of asparagus left in the refrigerator. I couldn’t risk it going to waste with a busy week ahead. So I decided to make a quick (and small) strata.
You could combine just about any vegetable with bread, eggs, and cheese, and it would be good. But asparagus has a fairly strong flavor that works really well here. A quick saute on the stove ensures that the asparagus doesn’t get overcooked.
I don’t usually make strata unless I am having company because it doesn’t freeze well, but this loaf-pan sized version is perfect for just a few meals. If you have a big family, or if you are having company, go ahead and multiply this by 2 for an 8″square pan, or by 3 for a 13″x9″. Easter may be over, but it’s still asparagus season so enjoy!
2 t olive oil
1 lb. asparagus, ends removed, cut into 1-2″ pieces
2 pieces Great Harvest Old Fashioned White Bread
4 medium eggs
1/2 c. nonfat milk
3/4 c. part skim shredded mozzarella cheese
Heat oil in a large frying pan. Add asparagus, and saute until tender, 10-15 minutes. Meanwhile, in a small mixing bowl, beat eggs with milk; season with salt and pepper.
Coat an 8″x4″ loaf pan with cooking spray. Place bread slices on the bottom of the pan. Cut them if necessary for a good fit. Place prepared asparagus on top of the bread. Pour egg mixture on top. Sprinkle with mozzarella cheese. Cover and place in the refrigerator for at least 1-2 hours.
Bake at 350F for 30-40 minutes, until golden brown.