asparagus strata

Asparagus Strata (Layered Casserole)

This overnight strata is perfect for traveling to the cottage. Prepare it in advance and bring it along in the cooler for “opening weekend.”


  • 12 stalks asparagus
  • 1 whole wheat baguette, cubed
  • 1 cup finely chopped maple-cured ham (from deli)
  • 2 cups shredded Havarti, Fontina or Swiss cheese
  • 1⁄4 cup finely chopped green onions
  • 6 eggs
  • 2 1⁄2 cups 1% milk
  • 1 tablespoon Dijon mustard
  • 1⁄4 teaspoon each salt and pepper


Wash asparagus. Blanch in boiling water for 2 minutes. Rinse under cold water. Reserve 3 stalks for garnish. Chop remaining stalks into 1-inch pieces. Cut or tear baguette into cubes; spread in greased 9x13 glass baking dish. Evenly spread chopped asparagus, ham and shredded cheese in dish; sprinkle with green onions. In bowl, beat eggs. Add milk, mustard, salt and pepper; pour over bread mixture. Cover and refrigerate for 4 to 12 hours. Bake in 350°F oven for 1 hour or until golden. Let stand for 10 minutes before serving. Serves 6 to 8.

Photo(s) by Courtesy Ontario Ministry of Agriculture, Food and Rural Affairs