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Josolyn House B&B

Little Rock, Arkansas

Specialty Recipe

Ham & Asparagus Strata

I substituted 6 ounces of Nova Lox (purchased at neighborhood grocery store in 3-ounce packages) for some Jewish guests that stayed here. A couple of months later, I won entrance into a new Jewish cookbook called Eat! Enjoy! The 101 Best Jewish Recipes in America, which is now on the shelves of major bookstores.

Ingredients
3/4 pound fresh asparagus (thin stalks) cut into 3-inch pieces
6 large pieces of sour dough bread (If you cut ends off and cut in two, you end up with 12 helping-size squares.)
6 slices of ham cut to size of bread squares (or substitute)
4 eggs (or 1 cup egg substitute)
1-1/2 cups milk (may use skim)
1/2 cup sharp cheddar cheese (may be low-fat)
1 green onion, finely chopped
Spray butter or margarine
Garlic salt and pepper to taste
Sprinkle of nutmeg

Lightly brush/spray butter or margarine over 6 slices of bread as prepared above. Place bread, buttered side up, in a 9 x 13-inch buttered glass dish. Sprinkle with half of the cheese. Layer with ham and raw asparagus. Cover with remaining 6 buttered bread squares. In a bowl, lightly beat eggs and add milk, onion, garlic salt, and pepper. Pour over bread. Sprinkle nutmeg over the top. Bake, covered, at 325 degrees for 25 minutes. Uncover and bake 25 more minutes. Sprinkle with remaining cheese and return to oven for 10 minutes (uncovered). Let cool for 10 minutes. Recipe may be doubled and made the night before; cover and refrigerate.

Goes great with blackberry baby muffins and fresh fruit.

Serves: 6

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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