OSCAR STRATA

8 to 10 slices firm white bread, divided
1 pound lump crabmeat
1 to 1 1/2 cups asparagus, cut into 1-inch lengths
1/2 to 3/4 cup mayonnaise
2 tbsp. onion, diced
1 tbsp. fresh basil, chopped
3/4 cup shredded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese
10 eggs
2 cups milk
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
salt and pepper to taste

Arrange half of the bread slices in a greased 9 by 13-inch baking dish.

Mix crabmeat, asparagus, mayonnaise, onion, and basil in a bowl and spread over the bread.

Combine cheeses and sprinkle 3/4 of the cheese over the crabmeat mixture. Put remaining cheese mixture in a container and set aside in the refrigerator.

Top casserole with remaining bread.

Mix the eggs, milk, mustard, Worcestershire sauce, salt and pepper in a bowl and pour evenly over the bread. Cover with plastic wrap and chill for 2 hours or overnight.

TO BAKE:
Preheat oven to 350 degrees F.

Remove plastic wrap from baking dish and bake for 25 to 30 minutes, or until puffed and light brown.

Sprinkle remaining cheese over the top, bake for 10 minutes longer, until cheese is melted. Cool for 10 minutes before serving.

Yield: 8 servings