Savor Spring Flavors: How to Make Ham and Asparagus Strata

As the birds chirp and the flowers bloom, there’s something magical about the arrival of spring that simply beckons us to embrace its flavors. At Clover Creek Cheese Cellar, we’re all about celebrating the bounty of the season. What better way to do so than with a delightful dish that marries the freshness of asparagus with the savory goodness of leftover Easter ham? Introducing our mouthwatering Ham and Asparagus Strata!

A Harmony of Flavors

Picture this: tender-crisp asparagus spears nestled between layers of rich, cheesy goodness, punctuated by the smoky notes of leftover Easter ham. Each bite is a symphony of textures and tastes, a testament to the joys of springtime dining.

Terry was looking for a recipe to use up the rest of our Easter ham and found this in her recipe book. It’s a great way to feature fresh asparagus and use up the ham you have left over. We used a fresh loaf of bread that Teryl Austin made while he was home for Easter.

For this Ham and Asparagus Strata, we recommend using farm-fresh eggs, a mixture of our Royer Mountain and Honduran Harvest, and a generous helping of your leftover Easter ham.

Simple Yet Elegant

One of the best things about this recipe is its simplicity. With just a handful of ingredients and minimal prep work, you can whip up a dish that’s sure to impress even the most discerning palates. Plus, it’s incredibly versatile – perfect for brunch, lunch, or a light supper.

Prep the Asparagus and Eggs

First, melt the butter in a large skillet over MEDIUM heat. Add the onion and bell pepper and cook, stirring frequently, for 2 minutes.

Add the asparagus and garlic and cook for 2 minutes more, or until the onion is translucent and the asparagus is just barely fork tender. If the asparagus is very thin, it only needs a minute or so. Thicker asparagus will need a bit longer. Set aside.

In a large bowl, whisk the eggs. Add the milk, mustard, salt, pepper, and nutmeg and whisk until well combined (the mustard will try to clump so be sure it’s incorporated). Set aside.

Assemble the Strata

Coat a 3-quart or 9×13-inch baking dish with nonstick cooking spray.

Then spread half of the bread cubes over the bottom of the dish (should cover the bottom). Top evenly with half of the ham and half of the asparagus mixture. Sprinkle with half of the cheese and pour half of the egg mixture evenly over the top.

Place the remaining bread cubes evenly over the top and use your hands to lightly pack the mixture down into the baking dish. Layer with the remaining ham, veggies, and a final layer of the cheese. Pour the remaining egg mixture over the top, making sure to drizzle some over the edges of the casserole.

Finally, cover the strata with plastic wrap and refrigerate for at least 1 hour, or for the best result overnight.

Bake and Serve Your Ham and Asparagus Strata

When you are ready to bake, remove the strata from the refrigerator. Let it stand at room temperature for about 30 minutes while you preheat the oven to 350 degrees F.

Bake, uncovered until puffed, set, and golden brown, 50 to 55 minutes (internal temperature should reach a minimum of 160 degrees F). Let stand for 10 to 15 minutes before serving. It will set a bit more as it cools.

Experience the Taste of Spring

With its irresistible flavors, this Ham and Asparagus Strata is sure to become a seasonal favorite in your household.

Ham and Asparagus Strata

Course: Breakfast

Servings

10

servings

Prep time

1

hour 

40

minutes

Cooking time

50

minutes

Ingredients

• 2 tablespoons butter

• 1 cup diced sweet yellow onion

• ½ cup diced red bell pepper

• 1 pound fresh asparagus, chopped into 1-inch pieces (discard woody ends)

• 1 teaspoon minced garlic

• 8 large eggs

• 3 cups raw milk

• 2 tablespoons Dijon mustard

• 1 ½ teaspoons salt

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• 10 slices Italian sandwich bread, cut into 1-inch cubes (about 9 to 10 cups – not packed)

• 2 cups cubed ham, ½-inch (use leftover easter ham or a 10- to 12-ounce ham steak)

• 1 cup shredded Royer Mountain cheese, 4 ounces

• 1 cup shredded Honduran Harvest cheese, 4 ounces

Directions

• First, melt the butter in a large skillet over MEDIUM heat. Add the onion and bell pepper and cook, stirring frequently, for 2 minutes.
• Add the asparagus and garlic and cook for 2 minutes more, or until the onion is translucent and the asparagus is just barely fork tender. If the asparagus is very thin, it only needs a minute or so. Thicker asparagus will need a bit longer. Set aside.
• In a large bowl, whisk the eggs. Add the milk, mustard, salt, pepper, and nutmeg and whisk until well combined (the mustard will try to clump so be sure it’s incorporated). Set aside.
• Coat a 3-quart or 9×13-inch baking dish with nonstick cooking spray.
• Spread half of the bread cubes over the bottom of the dish (should cover the bottom) and top evenly with half of the ham and half of the asparagus mixture (I scatter it with my hands – messy, but it ensures an even amount of everything). Sprinkle with half of the cheese and pour half of the egg mixture evenly over the top.
• Place the remaining bread cubes evenly over the top and use your hands to lightly pack the mixture down into the baking dish. Layer with the remaining ham, veggies, and a final layer of the cheese. Pour the remaining egg mixture over the top, making sure to drizzle some over the edges of the casserole.
• Cover the strata with plastic wrap and refrigerate for at least 1 hour, or for the best result overnight.
• When you are ready to bake, remove the strata from the refrigerator and let it stand at room temperature for about 30 minutes while you preheat the oven to 350 degrees F.
• Bake, uncovered until puffed, set, and golden brown, 50 to 55 minutes (internal temperature should reach a minimum of 160 degrees F). Let stand for 10 to 15 minutes before serving. It will set a bit more as it cools.

Notes

• This recipe creates 8 substantial servings or up to 12 smaller servings.
• Unbaked egg dishes, like breakfast stratas, are perishable and should be refrigerated and baked no more than one day after assembling.
• Refrigerate – Cover and refrigerate leftover strata within two hours for up to four days. Leftovers reheat well in the microwave or covered, in a 350-degree F oven for about 10 to 15 minutes, or just until warmed through.
• Freeze – Leftovers can be wrapped in plastic wrap and placed in a freezer-safe plastic storage bag or other container. Freeze for up to three months. Uncooked egg strata should not be frozen.