ASPARAGUS AND PROSCIUTTO STRATA

1 pound asparagus, tough ends snapped off, spears cut in 2-inch lengths
1 loaf (3/4 pound) crusty artisan-style bread, cut into 1-inch cubes
1/3 pound thinly sliced prosciutto, cut into 1/2-inch strips
1 1/4 cups shredded parmesan or asiago cheese (about 5 ounces)
1/2 cup chopped chives
6 large eggs
31/2 cups milk
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees F.

In a medium pan over high heat, bring about 2 quarts water to a boil. Add asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.

Spread half the bread cubes in a lightly oiled 9x13-inch baking pan. Top with half the prosciutto, asparagus, cheese and chives. Layer remaining bread on top, then remaining prosciutto, asparagus, cheese and chives.

In a bowl, whisk eggs, milk, lemon peel, salt and pepper to blend. Pour evenly over layered ingredients. Cover and chill at least 1 hour.

Bake until center is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature.

Servings: 8
Adapted from source: Sunset magazine, April 2006