Recipe: <!-- -->Portobello and Asparagus Egg Strata<!-- --> | Whole Foods Market

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1/4 teaspoon finely chopped fresh thyme
• 3 cloves garlic, finely chopped
• 1 package (8-ounce) cremini mushrooms, thinly sliced
• 1/2 pound asparagus, trimmed and cut into 1-inch lengths
• 1 teaspoon fine sea salt
• 8 eggs
• 1 cup milk
• 2 tablespoons Dijon mustard
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon ground black pepper
• 5 cups (1-inch) cubes sourdough bread
• 4 ounces goat cheese, crumbled