I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachel Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… an oh, yes they can be completed in 30 minutes or less!
I love asparagus. The problem is we never eat it all fast enough. We have extra time now that we have the Eggstra fresh egg . It really works my veggies last at least 5 days longer. I love this recipe because I am going to make two portions and freeze one. It only takes about ten minutes and very little watch time after the prep. This is great since my nights are getting crazier and watching items on the stove is harder. I am also starting to fill my freezer with home cooked meals just in case I can’t cook any in the future. I also thought this would make a great after Easter recipe since it uses ham and veggies that you may serve at Easter dinner. I have learned so much from Connie about how to turn yesterday’s meals into gourmet treats .
- 2 tablespoons extra virgin olive oil (EVOO
- 2 large onions, thinly sliced
- 1 bunch asparagus, woody ends removed
- 12 large eggs
- 2 cups whole milk
- 2 tablespoons Dijon mustard
- 2 tablespoons thyme leaves (from 10-15 stalks)
- Salt and freshly ground black pepper
- About 4 cups torn bread, such as 1 long baguette
- 2 slices (each about half-inch thick) deli ham, diced
- 1 1/2 cups shredded gruyere cheese
Position a rack in the center of the oven and pre-heat it to 350º F.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions and cook, stirring occasionally, until tender and well caramelized, 35-40 minutes. Remove from heat and cool slightly.
While the onions are caramelizing, fill a large skillet with about an inch of salted water and bring it to a boil. Toss the asparagus into the boiling water and cook about 1 minute until they’re bright green and tender. Drain into a colander and run cold water over them to stop them from cooking. Roughly chop them into bite-sized pieces and set them aside.
While the onions are cooling off, whisk together the eggs, milk, mustard, thyme, salt and freshly ground black pepper in a medium-size mixing bowl.
Arrange the bread in the bottom of a 13 x 9″ baking dish and top with the diced ham, asparagus and caramelized onions, giving everything a light toss to disperse the good stuff throughout the pan. Pour the egg mixture over top of everything.
Sprinkle the shredded cheese over top of the strata and place it on a rimmed baking sheet. Bake it uncovered until puffed and golden brown, and a knife inserted into center comes out clean, about 1 hour. Let stand for 10 minutes then cut the strata into squares and serve.