Asparagus And Ham Strata Food

HAM, ASPARAGUS AND CHEESE STRATA

Steps:

• Cook asparagus in a small amount of boiling salted water until tender crisp, about 2 to 3 minutes; drain and set aside.
• Place 6 slices of bread on the bottom of a greased 9x13-inch (3.5 L) baking dish, cutting the bread if necessary to fit the dish.
• Sprinkle half of ham, asparagus, chives, rosemary and cheeses over bread. Repeat with second layer ending with cheese.
• Beat eggs, milk, mustard and pepper in a large bowl. Pour egg mixture evenly over the bread. Cover and refrigerate for at least 2 hours or overnight.
• Preheat oven to 350ËšF (180ËšC).
• Bake uncovered in preheated oven for approximately 60 minutes or until egg mixture is set in centre. Let stand for 5 minutes before serving.

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

HAM AND ASPARAGUS SKILLET MEAL

Steps:

• Heat oil in a large ovenproof skillet over medium-high heat.
• Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes.
• Stir in asparagus, ham, herbes de Provence and salt.
• Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more.
• Preheat broiler.
• Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

HAM, ASPARAGUS, AND CHEESE STRATA

Steps:

• Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
• In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
• In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours.
• Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
• Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

ASPARAGUS HAM STRATA

Steps:

• Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking dish. , Layer with cheese, asparagus and ham; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. , Bake, uncovered, at 325° until top is light golden brown, 55 minutes. Let stand for 10 minutes before serving.

ASPARAGUS, HAM AND EGG BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
• In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
• Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

HAM AND ASPARAGUS STRATA, IRIS

Steps:

• 1. Spread half of the English muffin pieces in a greased 2qt baking dish. Add ham, asparagus, cheese, and onion, then top with remaining English muffin pieces.
• 2. Whisk together eggs, sour cream, stir in milk and 1/8 teaspoon of ground black pepper. Pour over the layers in the dish, press down the mixture, cover and refrigerate overnight.
• 3. Preheat oven to 325°and bake 65-75 minutes, uncovered. Let stand 10 minutes before serving.

HAM AND ASPARAGUS STRATA

Steps:

• Repeat the layer: Add another layer of cubed bread, ham, asparagus, Gruyere, and milk egg mixture. Press down on the mixture with your (clean) hands to help the bread soak up more of the milk mixture. At this point you can make up to a day ahead, cover and refrigerate until ready to cook.
• Bake: Cover with aluminum foil and place in the 350°F oven for 40 minutes. Remove the foil. Bake uncovered for an additional 20 to 30 minutes, until the egg mixture is set. Test by inserting a sharp knife into the center of the casserole. If the inside is still runny, it's not cooked through yet and needs more time in the oven. If the top starts to get too browned, you can cover again with aluminum foil. Remove from oven and let sit for 10 minutes before serving.

HOW TO MAKE A STRATA

Steps:

• Grease a 9x13 pan. Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on paper towels and pat to remove excess grease. Pour all but a couple of tablespoons of the bacon grease out of the pan. Cook shallots in remaining fat until softened. Set aside. Whisk eggs for 1-2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in the torn bread. Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours, up to 24. Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares.

HAM-ASPARAGUS STRATA

Steps:

• In a greased 2-quart square baking dish spread half of the English muffin pieces.
• Top with ham, asparagus, and cheese.
• Top with the remaining English muffins pieces.
• In a bowl whisk together eggs and sour cream, Stir in milk onion, mustard, and 1/8 teaspoon black pepper.
• (If using chicken add salt.) Pour evenly over layers in dish.
• Cover and chill 2 to 24 hours.
• Bake, uncovered, in a 325 degree oven for 60 to 65 minutes or until internal temperature registers 170 degrees on an instant thermometer.
• Let stand for 10 minutes before serving.

HAM AND ASPARAGUS CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a large mixing bowl, stir together the stuffing, cheese, asparagus, and ham.
• In a second large bowl, whisk together the soup, milk, eggs, and mustard.
• Pour the wet mixture over the dry ingredients in a greased casserole dish.
• Mix the wet and dry ingredients well.
• Use a large wooden spoon to press the mixture firmly into the casserole dish.
• Bake for 45 minutes and serve warm.

HAM & ASPARAGUS STRATA

Steps:

• 1. Bring a large pot of salted water to boiling. Add asparagus, cook 5 mins, or until bright green. Drain and place in a bowl of ice water to cool. Drain and set aside.
• 2. In a greased 3 quart baking dish, spread half of the bread cubes. top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
• 3. In a bowl whisk together 4 of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg/milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover, refrigerate until ready to bake.
• 4. Bake uncovered in a 325 degree oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of the strata. Pour a whole egg into each indentations. Back 20-25 minutes more or until an instant read thermometer inserted into center of strata reads 170 degrees and the eggs are set. Let stand for 15 minutes.
• 5. Cut into squares to serve. If desired, lightly drizzle with olive oil and sprinkle with salt and cracked black pepper.

HAM AND ASPARAGUS STRATA

Steps:

• Mix stuffing, cheese, asparagus and ham in greased 3-quart shallow baking dish.
• Mix soup, milk, eggs and mustard. Pour over stuffing mixture.
• Bake at 350 degrees F for 45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes.