Fontina, Asparagus, And Leek Strata

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* Exported from MasterCook *

 

Fontina, Asparagus, And Leek Strata

 

Recipe By : Cooking Light, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Puddings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or stick margarine

5 cups sliced asparagus -- (about 1 1/4 pounds)

-- (1-inch)

2 cups thinly sliced leeks -- (about 3 small)

1/2 cup water

3 tablespoons chopped fresh parsley

2 teaspoons minced fresh or

1/2 teaspoon dried tarragon

1 teaspoon grated lemon rind

1/4 teaspoon salt

1/4 teaspoon black pepper -- divided

12 thin slices firm white sandwich bread -- (such as pepperidge

-- farm) (1-ounce)

cooking spray

1 cup shredded fontina cheese -- divided (4 ounces)

2 1/2 cups 1% low-fat milk

3 large eggs

1 large egg white

1 1/2 cups fresh breadcrumbs -- (about 3 slices)

 

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 400ø.

 

5. Uncover strata; sprinkle with bread-crumbs. Bake at 400ø 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

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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