Last week I treated my family to Just Desserts’ baguettes.
We ate half and ended up with a second half of a day old baguette. As a mosaic artist and up-cycle sweater mitten maker, I put my creative skills to work and made a fresh asparagus and bacon strata. Strata is the perfect solution for day old bread combined with fresh ingredients. It’s magical.
1 lb bacon
I lb fresh asparagus
8 oz sharp cheddar
1 cup half and half
1 cup milk
1 tsp salt
1/4 tsp pepper
Cut the bread into 1/4 inch thick slices and line in a 9×13″ buttered pan.
Cook and drain the bacon and break into pieces and sprinkle over the bread.
Coat the asparagus with olive oil, salt and pepper. Roast it at 400 degrees for 12 minutes on a cookie sheet.
Chop up the asparagus and sprinkle over the bread and bacon. (You can also add any left over vegetables at this point–recycle!)
Sprinkle on the grated cheddar. Whip the eggs with the milk and cream, salt and pepper. Pour over the layers of bread, bacon, asparagus and cheese.
Cover and place in the refrigerator over night.
In the morning, preheat the oven to 375 degrees. Remove strata from the refrigerator while the oven heats. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Makes 8 servings.
Happy eating, and happy Farmers’ Market shopping!