A delicious, cheesy breakfast casserole that feeds a crowd.
This is one of those times.
This ham and asparagus strata is basically a breakfast casserole, taken up a notch or two.
Elise Bauer
It feeds a crowd.
you might easily make ahead.
Leftovers (if you have them, which I seriously doubt) will reheat beautifully for days.
Elise Bauer
Place in oven and bake until lightly toasted, about 7 to 8 minutes.
Remove and set aside.
In a large bowl, whisk together the egg, milk, cream, tarragon, salt and pepper.
Elise Bauer
Bring 2 quarts of salted water to a boil (1 1/2 teaspoons of salt).
Add the cut asparagus to the boiling water.
Return to a boil and blanch the asparagus for 2 to 3 minutes.
Elise Bauer
Remove the asparagus to a bowl of ice water to shock the asparagus and stop the cooking.
Drain and set aside.
Spread butter inside an 8 x 11 x 2 1/4-inch casserole dish.
Elise Bauer
Spread half of the bread cubes over the bottom of the casserole dish.
Sprinkle half of the ham cubes over the bread.
Sprinkle half of the asparagus over the ham.
Elise Bauer
Sprinkle everything with half of the Gruyere cheese.
Pour half of the milk and egg mixture over everything.
Add another layer of cubed bread, ham, asparagus, Gruyere, and milk egg mixture.
Elise Bauer
Cover with aluminum foil and place in the 350F oven for 40 minutes.
Bake uncovered for an additional 20 to 30 minutes, until the egg mixture is set.
Test by inserting a sharp knife into the center of the casserole.
Elise Bauer
Remove from oven and let sit for 10 minutes before serving.
Elise Bauer
Elise Bauer
Elise Bauer
