1 T. butter or stick margarine
\n5 C. (1-inch) sliced asparagus (about 1 1\/2 lb.)
\n2 C. thinly sliced leeks (about 3 small)
\n1\/2 C. water
\n3 T. chopped fresh parsley
\n2 tsp. minced fresh or 1\/2 tsp. dried tarragon
\n1 tsp. grated lemon rind
\n1\/4 tsp. salt
\n1\/4 tsp. black pepper, divided
\n12 (1-oz.) thin slices firm white sandwich bread (day old works well)
\nCooking spray
\n1 C. (4 oz.) shredded fontina cheese, divided
\n2 1\/2 C. 1% low-fat milk
\n3 large eggs
\n1 large egg white
\n1 1\/2 C. fresh breadcrumbs (about 3 slices)<\/p>\n
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\u00b0. Uncover strata; sprinkle with breadcrumbs. Bake at 400\u00b0 for 40 minutes or until set.<\/p>\n
Yield: 6 servings
\nCalories: 411
\nFat: 12.7g
\nFiber: 4.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n