Fontina, Asparagus, And Leek Strata
| Yield: | 6 servings |
| Categories: |
| 1 | tb | Butter or stick margarine |
| 5 | c | Sliced asparagus; (about 1 1/4 |
| ; pounds) | ||
| ; (1-inch) | ||
| 2 | c | Thinly sliced leeks; (about 3 small) |
| 1/2 | c | Water |
| 3 | tb | Chopped fresh parsley |
| 2 | ts | Minced fresh or |
| 1/2 | ts | Dried tarragon |
| 1 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper; divided |
| 12 | Thin slices firm white sandwich bread; (such as pepperidge | |
| ; farm) (1-ounce) | ||
| Cooking spray | ||
| 1 | c | Shredded fontina cheese; divided (4 ounces) |
| 2 1/2 | c | 1% low-fat milk |
| 3 | lg | Eggs |
| 1 | lg | Egg white |
| 1 1/2 | c | Fresh breadcrumbs; (about 3 slices) |
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