Fontina, Asparagus, and Leek Strata Recipe



  • 1 tablespoon butter or stick margarine
  • 5 cups (1-inch) sliced asparagus (about 1-1/2 pounds)
  • 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 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm)
  • cooking spray
  • 1 cup (4 ounces) shredded fontina cheese, divided
  • 2-1/2 cups 1% low-fat milk
  • 3 large eggs
  • 1 large egg white
  • 1-1/2 cups fresh breadcrumbs (about 3 slices)


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.

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.

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.

Preheat oven to 400F.

Uncover strata; sprinkle with breadcrumbs. Bake at 400F for 40 minutes or until set.