ROASTED ASPARAGUS AND PROSCIUTTO
Provided by Ina Garten
Time 35m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.
- Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don't turn them over!
- Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
SAVORY ASPARAGUS STRATA
Steps:
- In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.
Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
Provided by Teresa Haider
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g
COLD ASPARAGUS WITH PROSCIUTTO AND LEMON
This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.
Provided by Lisa K
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 5
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.
- Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.8 g, Cholesterol 15.2 mg, Fat 5.6 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 335.2 mg, Sugar 1.8 g
ASPARAGUS WITH PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
- Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
- Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.
PROSCIUTTO-WRAPPED ASPARAGUS
Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, graduation parties, or any spring meal!
Provided by Lisa Lin
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F: Line a large sheet pan with parchment paper and set aside.
- Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)
- Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly. Lay the wrapped asparagus spears on the lined sheet pan.
- Drizzle the asparagus with 1 to 2 tablespoons of olive oil: Sprinkle a pinch of black pepper on top.
- Bake the asparagus for 8 to 10 minutes: When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.
Nutrition Facts : Calories 90 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 456 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FRESH ASPARAGUS AND PROSCIUTTO STRATA
Freshly grated Parmesan cheese can be substituted for the asiago cheese, watch your salt amount as the prosciutto is salty. Plan ahead this needs to chill for a minimum of 1 hour before baking. Prep time includes 1 hour chilling time.
Provided by Kittencalrecipezazz
Categories Cheese
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 13 x 9-inch baking dish.
- Cook the asparagus in boiling water (or steam) for about 2-3 minutes; drain and plunge into ice water or very cold water; drain and pat dry with paper towels.
- Spread half of the cubed bread into the baking dish.
- Top with half of the prosciutto, then half of the cooked asparagus, half of the cheese and half of the chives.
- Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese and then chives.
- In a bowl whisk eggs, milk, lemon peel, salt, pepper and pinch cayenne (if using) until well blended; pour evenly over the layered ingredients.
- Cover with plastic wrap and chill at least 1 hour.
- Bake in a 350°F oven for about 40-50 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 353.1, Fat 11.9, SaturatedFat 4.7, Cholesterol 225.7, Sodium 582.6, Carbohydrate 43.8, Fiber 3.4, Sugar 12.3, Protein 17.8
PASTA WITH ASPARAGUS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
- Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
ROASTED ASPARAGUS WRAPPED IN PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
- Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
ASPARAGUS AND PROSCIUTTO GRATIN OF FETTUCCINE
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into inch-and-a-half pieces on the diagonal.
- Meanwhile, bring six quarts salted water to boil for the fettuccine. Preheat oven to 450 degrees. Steam the asparagus until barely tender. Set aside and keep warm.
- Melt the butter in a saute pan. Add the shallots and the prosciutto and saute until the shallots are soft. Add the cream and bring to a simmer. Add the tarragon and cook five minutes, or until the sauce has thickened slightly. Season to taste with salt and freshly ground pepper. Add the asparagus and keep warm until the fettuccine is cooked.
- Cook the fettuccine until al dente. Add it to the sauce and toss. Drain and transfer to a buttered baking dish and sprinkle with bread crumbs and cheese. Bake about 15 minutes or until the top is golden brown.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 8 grams, Carbohydrate 74 grams, Fat 22 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 694 milligrams, Sugar 7 grams, TransFat 0 grams
ASPARAGUS STRATA
This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station.
Provided by Barb G.
Categories Breakfast
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Grease the bottom of a large casserole dish (13X9 works well).
- Place a single layer of bread in the pan, using 1/2 the bread.
- Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
- Repeat layers, starting with bread.
- In a large bowl, combine eggs, milk, garlic, salt and pepper.
- Pour evenly over layers.
- Cover and Refrigerate overnight.
- Preheat oven to 350 degrees.
- Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
- Remove from oven and serve immediately.
PROSCIUTTO AND GOAT CHEESE STRATA
Categories Egg Breakfast Brunch Bake Goat Cheese Prosciutto Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
- Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
- Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.
PROSCIUTTO-WRAPPED ASPARAGUS SPEARS
Categories Cheese Mustard Vegetable Appetizer Cocktail Party Easter Wedding Condiment Ham Asparagus Spring Shower Prosciutto Party Boil Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 30 hors d'oeuvresand count on at least 3 per person!
Number Of Ingredients 4
Steps:
- Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
- In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.
ASPARAGUS STRATA
The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty-and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.-Amy Grover, Salem, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts :
OVERNIGHT ASPARAGUS STRATA
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
PROSCIUTTO-WRAPPED ASPARAGUS
Tender asparagus wrapped with salty prosciutto makes a super simple and tasty side dish or appetizer!
Provided by A Day In the Kitchen
Categories Asparagus Recipes
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
- Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
- Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
- Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 3.4 g, Cholesterol 25.3 mg, Fat 13.7 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 559.3 mg, Sugar 1.9 g
PROSCIUTTO-WRAPPED ASPARAGUS
The earthiness of the asparagus really comes through when paired with salty richness of the prosciutto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- Dividing evenly, wrap 1/4 pound thinlysliced prosciutto around chilled Steamed Asparagus (use 1 slice prosciuttoper spear).
GRUYERE & PROSCIUTTO STRATA
Steps:
- In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 267 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 609mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
EASY ASPARAGUS-PROSCIUTTO ROLL UP APPETIZERS
I saw Rachael Ray demonstrate this amazingly simple appetizer and served them to a crowd who gave only rave reviews. I'm guessing on the amounts...suit your own taste.
Provided by DeSouter
Categories Lunch/Snacks
Time 20m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
- Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
- Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.
ASPARAGUS TART WITH PROSCIUTTO
Puff pastry tart filled with creamy Swiss cheese, asparagus, and prosciutto makes a fabulous appetizer!
Provided by Kate SR
Categories Appetizers and Snacks Pastries
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Thaw frozen puff pastry at room temperature for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Lightly flour a surface and roll pastry into a 10x16-inch rectangle. Place on the prepared baking sheet. Top with Swiss cheese, prosciutto, and asparagus tips, leaving a 1/2-inch border around the outside edge of the pastry sheet. Drizzle with oil.
- Bake in the preheated oven until pastry is puffed and golden brown and asparagus is tender, 20 to 25 minutes. Cut into squares and serve.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 13.8 g, Cholesterol 24.9 mg, Fat 19.7 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 7.3 g, Sodium 212.1 mg, Sugar 1.3 g
PROSCIUTTO FETA CHEESE STRATA
A lovely Greek-style breakfast, lunch or brunch dish from the Rockledge Inn in Colorado. While it is very easy to prepare, it does need to be assembled the night before, refrigerated overnight and then allowed to sit at room temperature before baking for an hour, so prep time includes 8 hours in the fridge and half an hour sitting time.
Provided by Chef Kate
Categories Breakfast
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line bottom of 13x9x2" glass baking dish completely with 1 layer of bread, cutting some to fit.
- Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta cheese and 1/2 provolone over the ham.
- Sprinkle with 1/2 green onions and basil. Top with 2nd layer of bread and repeat.
- Cut crusts into cubes and sprinkle on top.
- Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.
- Pour egg mixture over strata; press down on bread with spatula.
- Drizzle melted butter over strata. Cover and refrigerate overnight.
- Preheat oven to 350°F
- Uncover strata and let stand at room temperature 30 minutes.
- Bake until center is set, about 1 hour. Remove from oven.
- Preheat broiler and place strata under about 30 seconds, until top is golden.
- Cut into large squares and serve.
Nutrition Facts : Calories 413.6, Fat 22.1, SaturatedFat 12.4, Cholesterol 212.7, Sodium 1090.6, Carbohydrate 34, Fiber 1.7, Sugar 7.5, Protein 19.2
PROSCIUTTO, EGG AND SPINACH STRATA
This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
ASPARAGUS WITH PROSCIUTTO
I just found this in a pile of magazines, and thought it would be good for the board meetings we cater for at work-or weddings, parties, anything!
Provided by JustJanS
Categories Lunch/Snacks
Time 30m
Yield 16 portions
Number Of Ingredients 4
Steps:
- Pre heat your oven to 180c.
- Cut the prosciutto in half lengthways, and wrap one piece of prosciutto around an asparagus spear, leaving the tip exposed.
- Cut the pastry into 4, lay the asparagus and prosciutto across the 1/4 pastry on the diagonol, then pull it up to form an open ended parcel.
- Lightly brush with the beaten egg.
- Repeat with the remaining 15.
- Arrange on a baking tray and cook for 15 minutes or until puffed and golden.
- Serve with a sweet chilli sauce on the side.
Nutrition Facts : Calories 180.3, Fat 12.1, SaturatedFat 3.1, Cholesterol 11.6, Sodium 85.1, Carbohydrate 15.1, Fiber 1.1, Sugar 0.6, Protein 3.4
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- Preheat oven to 350°. 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, cooked asparagus, cheese, and chives. Layer remaining bread cubes on top, followed by 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 of strata is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature.
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