- 1 pound fresh asparagus
- Boiling salted water
- 6 slices whole wheat bread
- Butter or margarine
- 2 ¼ cups shredded Cheddar cheese 9oz.
- 1 cup coarsely chopped cooked ham
- 5 eggs
- 2 tbs instant minced onion
- ¾ tsp each dry mustard and
- ¼ tsp each salt and garlic powder
- Dash cayenne
- 1 ¾ cups of 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-11-inch baking dish. Sprinkle 1 ½ 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 350 F oven for 30 minutes; then top with the remaining ¾ 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. Make 6 to 8 servings.