Fontina, Asparagus, And Leek Strata

• 1 tablespoon butter or stick margarine
• 5 cups (1-inch) sliced asparagus (about 1 1/2 pounds)
• 2 cups thinly sliced leeks (about 3 small)
• 1/2 cup water
• 3 tablespoons chopped fresh parsley
• 2 teaspoons minced fresh or 1/2 teaspoon dried tarragon
• 1 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, divided
• 12 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm)
• Cooking spray
• 1 cup (4 ounces) shredded fontina cheese, divided
• 2 1/2 cups 1% low-fat milk
• 3 large eggs
• 1 large egg white
• 1 1/2 cups fresh breadcrumbs (about 3 slices)

1. 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 teaspoon pepper.
2. 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 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.
3. Combine 1/8 teaspoon 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.
4. Preheat oven to 400u0b0.
5. Uncover strata; sprinkle with breadcrumbs. Bake at 400u0b0 for 40 minutes or until set.

butter, leeks, water, parsley, tarragon, lemon rind, salt, black pepper, white sandwich bread, cooking spray, fontina cheese, milk, eggs, egg white, fresh breadcrumbs

Taken from www.myrecipes.com/recipe/fontina-asparagus-leek-strata (may not work)