Spring Leek and Asparagus Strata

Spring Leek and Asparagus Strata 

Week 2 of my CSA share from GVOCSA brought me the the holy trinity of spring beauty: asparagus, leeks and tarragon. I stumbled upon a recipe online which also served to use some of the odds and ends that were hiding in my refrigerator, and adapted it to suit what I had on hand. The result was a fresh and bright tasting morning treat that really highlighted what was fresh from the farm this week.

*Adapted from "Fontina, Asparagus and Leek Strata"

Cooking Light, March 1999 

 Yield: 6 servings

Ingredients:
1  tablespoon  butter 
3  cups  (1-inch) sliced asparagus (about 1 pound)
2  cups  thinly sliced leeks (about 3 small)
3  tablespoons  chopped fresh tarragon
1  teaspoon  grated lemon rind
3 cups cubed firm french bread (slightly stale is the best)
1  cup  (4 ounces) shredded cheddar cheese
1  cup ricotta cheese
2  cups  milk
4  large eggs
salt and black pepper to taste

 Preparation:
Melt butter in a large nonstick skillet over medium-high heat; add asparagus and leeks. Saute until tender (about 10 minutes) stirring occasionally. Stir in tarragon, lemon rind, salt, and pepper. Set aside.

Arrange bread in a single layer in a 13 x 9-inch baking dish. Top bread with half of asparagus mixture, and sprinkle with 1/2 of cheese. Repeat procedure with the remaining asparagus mixture, and the remaining 1/2 of cheese.

Combine milk, and eggs, and stir with a whisk until well-blended. Season with salt and pepper. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.

When ready to serve, let strata come to room temperature. Preheat oven to 400°.

Uncover strata. Bake at 400° for 40 minutes or until set.

Enjoy!
 
May 30th, 2010
Lea Kone