Page 149 - UMass2018_CookBook

Asparagus- Prosciutto Strata
Kahler Family, Dedham, MA
“This recipe is delicious and works great for brunches. It’s compliments of a friend from Canada, and reminds me of how nice it must be to live there. Some day I hope to make this for Justin Trudeau.” — Gayle Kahler
Preparation
1. The night before baking the strata, butter an 8-inch square oven-safe baking dish. Pour the milk into a bowl and dip the bread slices into the milk, gently pressing out as much liquid as possible. Arrange a layer of bread slices on the bottom of the prepared baking dish.
2. Bring a pot of water to a boil. Add the asparagus and cook until crisp-tender, about 5 minutes. Drain and cut into 1-inch pieces.
3. Spread the asparagus pieces evenly over the bread slices and sprinkle with the prosciutto and two-thirds each of the Swiss and Parme- san cheese. Top with another layer of bread slices and sprinkle with the remaining cheese.
4. In a bowl, beat together the eggs, nutmeg, salt and pepper and pour over the strata. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 350°F.
6. Uncover the strata and bring to room temperature. Pour the cream over the top. Bake until the strata is puffed and lightly browned, 40 to 50 minutes. Serve hot.
Ingredients
Serves 6
1 cup milk
1 loaf French bread,
cut on the diagonal into 1⁄2-inch slices
1 pound asparagus, ends trimmed
1⁄4 pound prosciutto, chopped 1 cup grated Swiss cheese
1⁄4 cup grated Parmesan cheese
4 large eggs
1⁄4 teaspoon ground nutmeg Salt
Ground black pepper
1⁄4 cup heavy cream
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