Asparagus strata

Asparagus Cheese Strata
This layered asparagus, cheese, and ham bake is a good choice to serve
buffet-style because you can assemble it completely the day before, then
cover and refrigerate it overnight. It cuts so easily, you can serve it
in nice neat squares.
1 pound fresh asparagus or 2 packages (9 oz. each) frozen asparagus
pieces
Boiling, salted water
6 slices whole wheat bread
Butter or margarine
2 1/4 cups (9 oz.) shredded cheddar cheese
1 cup coarsely chopped cooked ham
5 eggs
2 Tablespoons instant minced onion
3/4 teaspoon each dry mustard and Worcestershire
1/4 teaspoon each salt and garlic powder
Dash of cayenne
1 3/4 cups milk
Remove tough ends from fresh asparagus and cut diagonally into 1-inch
pieces. Drop into boiling salted water to cover; cook rapidly just until
tender (about 4 minutes). Lift from pan with slotted spoon, drain, and
set aside. (If using frozen asparagus, cook as directed on package;
drain and set aside.)
Trim crusts from bread. Butter slices lightly and fit into a lightly
buttered 7 by 13-inch baking dish. Sprinkle 11/2 cups of the cheese over
bread slices. Top with ham and asparagus pieces in even layers.
In a bowl, stir together eggs, onion, mustard, Worcestershire, salt,
garlic powder, and cayenne. Add milk and beat together until mixture is
well blended. Pour evenly over layered ingredients. Cover and
refrigerate for at least 8 hours or overnight.
Bake, uncovered, in a 350 degree oven for 30 minutes; then top with the
remaining 3/4 cup cheese. Bake for an additional 10 minutes or until
center of strata appears firm when dish is gently shaken.
Let stand for 5 minutes before cutting into squares.
Serves: 6 to 8

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