Asparagus Strata Recipe
This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station.
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Ingredients
- 1 loaf sourdough bread, thinly sliced with crust removed (16-ounce)
- 1 lb asparagus, blanched and slivered
- 3/4 lb Fontina cheese, grated
- 1/2 cup chopped sun-dried tomato packed in oil, drained,sliced or chopped
- 3 tablespoons dried chives
- 1 cup pine nuts, toasted
- 12 eggs, beaten
- 3 cups milk
- 2 cloves garlic, minced
- salt
- pepper
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