This asparagus strata was inspired by these pretty singular casseroles that I found the other day. I get asked this question a lot. What is the difference between a strata and a frittata? Well a a frittata is an open faced omelet that has fillings such as cheese, meat, veggies that is blended into the egg mixture instead of being added to the top. A strata is more of a casserole type item by pouring the egg and milk over the bread, cheese, meat and/or veggies. Stratas are usually left in the refrigerator over night as well so the bread soaks up all the egg and milk goodness. I made this for one, but if you have a smaller appetite, this could easily work for two people.
3 slices prosciutto, 3 asparagus stalks(ends cut), 2 eggs, chives, any leftover artisan bread( 3 thick slices), salt, pepper, butter, Havarti, Swiss or Fontina cheese(shredded), 1/2 tsp. horseradish and half and half.
Preheat oven to 350 degrees. Spray a small casserole dish. Lay 1-2 slices of bread on the butter of the casserole dish. It is okay that it heaves over the sides.
Whisk together eggs, horseradish and half and half. Stir in half of the cheese and season with salt and pepper. Pour the egg mixture over the bread, saving about 1/4 C. Layer the prosciutto over the bread and then lay the asparagus over the prosciutto or wrap the prosciutto around the asparagus (whatever you prefer). Pour the remaining egg mixture over the asparagus and top with the rest of the cheese. Bake immediately or put in the refrigerator overnight.
Bake until just set about 30 minutes. sprinkle with chives and paprika for added color.