Asparagus And Tomato Strata

• 6 eggs
• 2 1/2 cups whole milk
• 1/2 cup whipping cream
• 2 cups green onions, sliced
• 1/2 cup romano cheese, finely grated
• 2 tablespoons fresh oregano, finely chopped
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 lb fresh asparagus, trimmed
• 4 -5 roma tomatoes, sliced
• 1 lb loaf French bread, rustic style, cut into 1/2 inch slices
• 2 cups Fontina cheese, coarsely grated and loosely packed

1. Heat oven to 350u0b0F Butter a 13x9 baking dish.
2. Cook Asparagus in salted, boiling water just until crisp-tender. Drain.
3. Whisk together first 7 ingredients, then sprinkle generously with pepper.
4. Butter both sides of each slice of bread. Arrange half of the slices in the bottom of the prepared baking dish. Pour half of the egg mixture over slices.
5. Top with half the fontina cheese, half the asparagus and sliced tomatoes.
6. Repeat layering. Sprinkle tomatoes on top with a bit more oregano and pepper. Let sstand at least 20 minutes before baking, occasionally pressing bread down to submerge. * can sit overnight in fridge, covered.
7. Bake until peffed and brown, about one hour. Cool slightly before cutting.

eggs, milk, whipping cream, green onions, romano cheese, fresh oregano, salt, butter, fresh asparagus, roma tomatoes, bread, fontina cheese

Taken from www.food.com/recipe/asparagus-and-tomato-strata-374841 (may not work)