Asparagus And Tomato Strata

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 6 eggs
• 2 1/2 cups whole milk
• 1/2 cup whipping cream
• 2 cups green onions, sliced
• 1/2 cup romano cheese, finely grated
• 2 tablespoons fresh oregano, finely chopped
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 lb fresh asparagus, trimmed
• 4 -5 roma tomatoes, sliced
• 1 lb loaf french bread, rustic style, cut into 1/2 inch slices
• 2 cups fontina cheese, coarsely grated and loosely packed

Recipe

• 1 heat oven to 350°f butter a 13x9 baking dish.
• 2 cook asparagus in salted, boiling water just until crisp-tender. drain.
• 3 whisk together first 7 ingredients, then sprinkle generously with pepper.
• 4 butter both sides of each slice of bread. arrange half of the slices in the bottom of the prepared baking dish. pour half of the egg mixture over slices.
• 5 top with half the fontina cheese, half the asparagus and sliced tomatoes.
• 6 repeat layering. sprinkle tomatoes on top with a bit more oregano and pepper. let sstand at least 20 minutes before baking, occasionally pressing bread down to submerge. * can sit overnight in fridge, covered.
• 7 bake until peffed and brown, about one hour. cool slightly before cutting.