| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Veg06 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Butter or stick margarine |
| 5 |
c |
Sliced asparagus; (about 1 1/4 |
|
|
; pounds) |
|
|
; (1-inch) |
| 2 |
c |
Thinly sliced leeks; (about 3 small) |
| 1/2 |
c |
Water |
| 3 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Minced fresh or |
| 1/2 |
ts |
Dried tarragon |
| 1 |
ts |
Grated lemon rind |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; divided |
| 12 |
|
Thin slices firm white sandwich bread; (such as pepperidge |
|
|
; farm) (1-ounce) |
|
|
Cooking spray |
| 1 |
c |
Shredded fontina cheese; divided (4 ounces) |
| 2 1/2 |
c |
1% low-fat milk |
| 3 |
lg |
Eggs |
| 1 |
lg |
Egg white |
| 1 1/2 |
c |
Fresh breadcrumbs; (about 3 slices) |
INSTRUCTIONS
1. 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.
2. Arrange half of bread slices in a single layer in a 13 x 9-inch baking
dish coated with cooking spray. Top bread slices with half of asparagus
mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the
remaining bread, asparagus mixture, and 1/2 cup cheese.
3. Combine 1/8 teaspoon pepper, milk eggs, and egg white, and stir with a
whisk until well-blended. Pour the milk mixture over strata. Cover strata,
and chill for 8 hours or overnight.
4. Preheat oven to 400°.
5. Uncover strata; sprinkle with bread-crumbs. Bake at 400° for 40 minutes
or until set. Yield: 6 servings.
CALORIES 411(28% from fat);FAT 12.7g (Sat 6.6g mono 3.9g poly 1.2g);
PROTEIN 21.3g; CARB 53.4g; FIBER 4.6g; CHOL 143mg; IRON 3.9mg SODIUM 609mg;
CALC 310mg
Recipe by: Cooking Light, March 1999
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