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Asparagus-Ham-Cheese Strata
| 1 lb | fresh Ontario asparagus, cut into 1 inch diagonal pieces |
| 6 slices | bread, lightly buttered |
| 2 cups | shredded Cheddar cheese |
| 1 cup | cooked ham, chopped |
| 5 | eggs |
| 2 tbsp | instant minced onion |
| 1/2 tsp | EACH dry mustard and Worchestershire sauces |
| 1/4 tsp | EACH salt and garlic powder |
| Dash | cayenne |
| 1-3/4 cups | milk |
Cook asparagus in salted water about 4 minutes. Drain well and blot with paper towels. Trim crusts from bread and fit into a lightly buttered 7 x 11-inch dish. Sprinkle 1-1/4 cups shredded cheese over bread and cover with even layers of ham and cooked asparagus. In a mixing bowl, stir together the eggs, onion, mustard, Worchestershire sauce, salt, garlic powder and cayenne. Add the milk and beat until the mixture is well blended. Pour over layered casserole. Cover and refrigerate at least 8 hours or overnight. Bake, uncovered, in 350º F oven for 30 minutes. Top with the remaining 3/4 cup shredded cheese. Continue baking for another 10 minutes or until center appears firm when dish is gently shaken. Allow to stand for about 5 minutes before cutting into squares to serve.
Yield: 6 to 8 servings