This springy strata is studded with salty ham, grassy asparagus, and chewy baguette. Shredded Gruyère is nutty and earthy, and melts down to go gooey.
Contains: milk, eggs, wheat.
What You Get
Red spring onions
Shredded Gruyère cheese
What You'll Need
Salt and freshly ground pepper
Whole-grain or Dijon mustard
Preheat the oven to 375°F. Snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Trim and chop the red spring onions. Tear or dice about 4 cups of the baguettes into bite-size pieces, reserving the rest for another use. Defrost the ham by running the package under cold water for 20-30 minutes.
In a large cast-iron skillet (about 12 inches) or ovenproof pan over medium heat, warm 2 tablespoons olive oil. Add the spring onions and sauté until soft, about 3 minutes. Cube the ham. Sauté the asparagus and ham until the asparagus is barely tender and the ham is warmed through, 3 minutes. Fold in the bread, season with salt and pepper, and cook to warm through, 1 minute longer. Remove from the heat.
Meanwhile, crack 6 eggs into a large bowl and whisk to combine. Stir in 1 cup cream, 1 cup Gruyère, 2 tablespoons mustard, 1 teaspoon salt, and a generous grind of pepper.
Pour the egg mixture into the skillet, nudging to evenly distribute and combine with the ham, asparagus, and bread. Sprinkle the top of the strata with ¼ cup Gruyère. Transfer the pan to the oven and bake until lightly puffed, golden, and just set at the center, 25 to 30 minutes, depending on the size of the pan. Let rest for a few minutes.
Spoon generous mounds of the strata onto plates, grind with pepper, and serve warm.