Fresh Asparagus and Prosciutto Strata
Elevate your brunch game with this Fresh Asparagus and Prosciutto Strata, a savory casserole that’s bursting with flavor and perfect for feeding a crowd. Featuring tender asparagus sautéed with garlic, layers of thinly sliced prosciutto, and hearty cubes of crusty bread, this dish is soaked in a rich custard made from eggs, whole milk, and cream, then crowned with a blend of Parmesan and Gruyere cheeses for a perfectly golden top. Whether prepared the night before or baked fresh, this strata delivers a fluffy, cheesy, and deeply satisfying bite with every forkful. Ideal for Easter brunch, Mother’s Day, or a weekend gathering, this casserole offers a harmonious balance of textures and flavors, from the crisp asparagus to the creamy, custard-soaked bread. With minimal prep and an impressive presentation, this recipe is your ticket to effortless entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams asparagus spears
- 150 grams prosciutto
- 6 cups bread (crusty, day-old or slightly stale)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded Gruyere cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
Prepare the asparagus by snapping off the woody ends and chopping the spears into 1-inch pieces.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds or until fragrant.
Add the chopped asparagus to the skillet and cook for 3-4 minutes, until tender but still crisp. Remove from heat and set aside.
Slice the prosciutto into thin strips and set aside.
Cut the bread into 1-inch cubes and place them in a large mixing bowl.
In a separate large bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined.
Add the Parmesan and Gruyere cheeses to the egg mixture, stirring to incorporate.
Layer the baking dish: spread half the bread cubes evenly in the dish, followed by half the asparagus and half the prosciutto strips. Repeat with the remaining bread cubes, asparagus, and prosciutto.
Pour the egg and cheese mixture evenly over the layered bread, pressing down lightly to ensure the bread soaks up the custard.
Cover the dish with foil and let it rest for at least 30 minutes, or refrigerate overnight if preparing ahead of time.
When ready to bake, remove the foil and place the dish in the preheated oven. Bake for 40-45 minutes, or until the center is set and the top is golden brown.
Remove the strata from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.5 g | 335% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 2111 mg | 704% | |
| Sodium | 12519 mg | 544% | |
| Total Carbohydrate | 485.3 g | 176% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 75.7 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 4046 mg | 311% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
