Asparagus Cheese Strata

Adapted from Discover Dayton! cookbook

1½ lbs fresh asparagus
4 slices bread, crust removed
2 cups Cheddar cheese, shredded
3 eggs, slightly beaten
2 cups chicken broth
1/2 tsp salt
1/2 tsp celery salt
1/8 tsp pepper
1 tsp dry minced onion, reconstituted

Clean asparagus well. Cut off 2-inch length from tip ends. Set tips aside. Cut remaining spears into one-inch pieces. Toast bread; cut into one-inch squares. Place toast squares in the bottom of a 9-inch round casserole. Arrange a layer of 1-inch asparagus pieces on top of toast. Sprinkle with all the cheese. In a small bowl, combine all remaining ingredients. Pour over cheese layer. Salt reserved tips to taste. Wrap in a square of aluminum foil; fold edges to seal. Bake uncovered casserole and foil-wrapped asparagus tips in preheated 325°F oven for 60 to 75 minutes (until set and tender). Garnish casserole with baked asparagus tips. Serve hot.

Makes 4 servings

Allergy Warning: Contains MilkContains EggsContains Wheat

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