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8877 N 107th Ave, Suite 309, Peoria, Arizona

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Asparagus Strata with Goat Cheese and Pancetta

This strata turns brunch into a celebration with its crispy, cheesy top and soft, luxurious center. Condensed Cream of Mushroom Soup deepens the custard’s savory flavor, and perfectly complements the tangy goat cheese, earthy leeks and asparagus, and smoky, salty pancetta (pro tip: you can also use cubed cooked ham). Plus, it’s an ideal recipe to make the night before - just put it all together in the baking dish, cover and refrigerate it overnight, and bake as directed the next morning. It’s also an excellent Sunday dinner option to serve with a salad.

Recipe Ingredients

  • 1 loaf (about 1 pound) sourdough bread with crust, sliced and cut into 1-inch cubes (about 8 cups)
  • 1 medium leek
  • 1 pound asparagus
  • 1 1/2 cups cubed pancetta (about 8 ounces) or bacon
  • 1/3 cup water
  • 4 large egg
  • 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
  • 2 3/4 cups whole milk
  • 1 log (8 ounces) goat cheese, cut into 1-inch cubes
  • 1/4 cup finely grated Parmesan cheese