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Ham and asparagus strata

Author: 5/15
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Stratta au jambon et asperges
Preparation 15
Baking 60
Portions 6 to 8
Freezing No
Ingredients
Preparation

Ingredients

  • 30 ml (2 tablespoons) of melted butter
  • 1,25 liter (5 cups) of diced white bread
  • 250 ml (1 cup) of diced ham
  • 10 minced and cooked asparagus
  • 2 minced green shallots
  • 6 eggs
  • 500 ml (2 cups) of milk
  • 15 ml (1 tablespoon) of chopped parsley
  • 10 ml (2 teaspoons) of chopped thyme
  • 30 ml (2 tablespons) of Dijon's mustard
  • 125 ml (1/2 cup) of grated provolone cheese
  • 125 ml (1/2 cup) of grated cheddar cheese
  • Salt and pepper up to taste
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Preparation

  • Butter a square mold of 20 cm x 20 cm (8 inches x 8 inches).
  • At the bottom of the mold, spread diced bread, ham, asparagus and shallots.
  • In a bowl, whisk eggs with milk, herbs, mustard and half the cheese. Season.
  • Pour this mixture in a mold and shake it lightly to spread equally the liquid preparation.
  • Cover with plastic wrap.
  • Refrigerate all night or at least three hours.
  • Right before baking, preheat oven at 180C (350F).
  • Spread remaining cheese over the strata.
  • Bake for 50 to 60 minutes.
  • At mid-cooking, cover with aliminium paper if needed.
  • Cool down 10 minutes before serving.

Chef's notes