Ham and Asparagus Strata
"You know those times when you make something so good, you can’t wait for an excuse to make it again? This is one of those times. Wow. Perfect for a spring family gathering, such as an Easter brunch, Mother’s Day, or a graduation. This ham and asparagus strata is basically a breakfast casserole, taken up a notch or two. It’s a layered casserole with cubes of rustic bread, eggs, Gruyere cheese, milk, cream, diced ham, and asparagus. It feeds a crowd. You can easily make ahead. Leftovers (if you have them, which I seriously doubt) will reheat beautifully for days...."
INGREDIENTS
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1 loaf Italian or French rustic bread, cut into 1 1/2-inch cubes, about 8 cups total of bread cubes
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1 pound asparagus spears, woody ends removed, spears cut into 3/4-inch pieces
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Salt (for blanching water)
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1 medium bowl of ice water
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2 Tbsp softened butter (for buttering the dish)
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6-ounces ham, cut into 1/4-inch cubes, about 2 cups
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4-ounces Gruyere cheese, grated, about 1 cup, packed
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4 eggs
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1 1/4 cups cream
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1 3/4 cups milk
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1 teaspoon salt
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1 teaspoon dried tarragon (or thyme)
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1/4 teaspoon ground black pepper
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8x11x2¼ casserole baking dish
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