1 T. butter or stick margarine
5 C. (1-inch) sliced asparagus (about 1 1/2 lb.)
2 C. thinly sliced leeks (about 3 small)
1/2 C. water
3 T. chopped fresh parsley
2 tsp. minced fresh or 1/2 tsp. dried tarragon
1 tsp. grated lemon rind
1/4 tsp. salt
1/4 tsp. black pepper, divided
12 (1-oz.) thin slices firm white sandwich bread (day old works well)
Cooking spray
1 C. (4 oz.) shredded fontina cheese, divided
2 1/2 C. 1% low-fat milk
3 large eggs
1 large egg white
1 1/2 C. fresh breadcrumbs (about 3 slices)

Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 tsp. pepper. Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 C. cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 C. cheese. Combine 1/8 tsp. pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight. Preheat oven to 400°. Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.

Yield: 6 servings
Calories: 411
Fat: 12.7g
Fiber: 4.6g