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Asparagus and Prosciutto Strata

8 servings

• 1 pound asparagus, tough ends snapped off, spears cut in 2-inch lengths
• 1 loaf (3/4 pound) crusty artisan-style bread, cut into 1-inch cubes
• 1/3 pound thinly sliced prosciutto, cut into 1/2-inch strips
• 1 1/4 cups shredded parmesan or asiago cheese (about 5 ounces)
• 1/2 cup chopped chives
• 6 large eggs
• 31/2 cups milk

• 1 tablespoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preheat oven to 350 degrees. In a medium pan over high heat, bring about 2 quarts water to a boil. Add asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.

Spread half the bread cubes in a lightly oiled 9-by-13-inch baking pan. Top with half the prosciutto, asparagus, cheese and chives. Layer remaining bread on top, then remaining prosciutto, asparagus, cheese and chives.

In a bowl, whisk eggs, milk, lemon peel, salt and pepper to blend. Pour evenly over layered ingredients. Cover and chill at least 1 hour.

Bake until center is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature.

Damage per serving: 332 calories (52 percent from fat), 19 g fat (7 g saturated), 23 g protein, 19 g fat, 28 g carbohydrates, 1.6 g fiber, 915 mg sodium, 197 mg cholesterol.

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