Recipe: Asparagus, Bacon and Gruyere Strata

Serves 6 as main dish, 8 as side dish.

Note: Strata is essentially a savory bread pudding that can be made the night before, a wonderful choice for entertaining. This cheesy version, loaded with fresh asparagus and flecks of bacon, could be a lovely light main dish on your holiday table, or an elegant side. Note: The recipe can easily be doubled and served in a 9- by 13-inch baking dish for a large crowd. From Meredith Deeds.

• 4 slices uncooked bacon, chopped

• 4 medium shallots, chopped (about 1 c.)

• 8 oz. asparagus, trimmed and cut into 1-1/2-in. pieces

• 5 eggs, beaten

• 1 1/2 c. milk

• 3/4 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/4 tsp. cayenne

• 1/2 loaf (about 8 oz.) rustic white bread (like Italian, ciabatta, French), cut into 1-in. cubes

• 1 1/2 c. shredded Gruyère cheese (about 6 oz.)

Directions

Preheat oven to 350 degrees. Grease a 1 1/2-quart baking dish.

In a 10-inch skillet, cook the bacon, stirring occasionally, over medium heat until browned. Transfer to a paper-towel-lined dish. Drain all but 1 tablespoon fat from skillet.

Add shallots to the skillet and continue to cook over medium heat, stirring occasionally, until softened, about 3 to 4 minutes. Add asparagus and cook for another 2 to 3 minutes, stirring, until tender but still slightly crispy. Remove from heat.

In a large bowl, whisk together the eggs, milk, cream, salt, pepper and cayenne. Add the bread cubes and asparagus mixture and toss to coat.

Bake for 40 to 45 minutes, until top is golden brown and knife inserted in center comes out clean. Let sit 15 minutes before serving.

Nutrition information per each of 8 servings:

Calories330Fat19 gSodium665 mg

Carbohydrates21 gSaturated fat9 gTotal sugars6 g

Protein17 gCholesterol165 mgDietary fiber2 g