Asparagus and Spring Allium Strata

When asparagus, scallions, spring onions, and green, young garlic appear at the farmers market at the same time, you will know to make this strata. The combination of young alliums brings fresh onion and garlic flavors to a dish that tastes like spring. This strata shines at a brunch, but it is savory and very filling, great for dinner, too. Serve it with a light salad for sure.

SERVES 4 TO 8

Photo credit: Erin Scott

• Ingredient Info

  • Spring onions are fresh onions with greens still attached. You may find them in a range of sizes from what appear to be extra-large, bulbous scallions to large tangerine-size bulbs. Shallots are a good substitute.

  • Young garlic is pulled from the ground before it has a chance to mature into individual, more pungent cloves. You will find individual heads of young garlic with its stalk and greens attached. Its mild, green flavor is perfect in this strata, but you can use a couple of cloves of standard (mature and cured) garlic if needed.

• About the Yield

  • If serving as part of a brunch spread, this can serve up to 8. With a simple salad on the side as a main meal, it will serve 4 to 6.

  • You can easily double this recipe. Use a 9 x 13-inch pan and cook for another 10 minutes or so.

• Swap

  Replace the fontina cheese with 4 ounces of Gruyère or sharp white cheddar, about 2 loosely packed cups.

Ingredients

6 to 7 slices white French bread (or sourdough bread)

3 tablespoons unsalted butter

½ cup chopped green garlic (2 to 3 small heads, trimmed and finely chopped) or 1 large garlic clove, minced

1 cup sliced spring onions (2 to 3 small bulbs) or shallots

½ cup chopped scallions

1 pound asparagus, woody ends snapped off, cut into ¼-inch coins or ½-inch pieces

1 teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

¼ cup dry white wine

1 tablespoon chopped fresh tarragon 6 large eggs

2 cups half-and-half

4 ounces fontina cheese, coarsely grated

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Cooking directions

1. Heat the oven to 350°F with a rack in the middle position. Place the bread slices in a single layer on a sheet pan. If needed, tear a slice or two in half to fit the pan. Toast the bread for 10 to 12 minutes until it is dried out and mostly crisp. Pull the pan from the oven and let the bread continue to dry out as it cools.

2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the garlic, spring onions, and scallions. Cook, stirring frequently, for about 1 minute until well incorporated and fragrant. Stir in the asparagus, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Cook, stirring occasionally, for 3 minutes until the asparagus is crisp-tender. Add the wine, turn up the heat to medium-high, and cook, stirring, for about 2 minutes until the wine cooks off and the pan is dry. Stir in the tarragon. Remove the pan from the heat; let stand.

3. Whisk together the eggs, half-and-half, the remaining ½ teaspoon of salt, and the remaining ⅛ teaspoon of pepper. Butter the bottom and sides of an 8 × 8-inch baking dish with the remaining 1 tablespoon of butter. Place 3½ to 4 pieces of bread on the bottom of the dish, overlapping slightly in places if needed or breaking apart the bread to fit in one layer to cover completely.

4. Scatter half of the asparagus mixture over the top (about 1 cup). Follow with about half of the cheese. Repeat with the remaining bread, then asparagus mixture then the remaining cheese. Evenly pour the egg mixture over the top and in between gaps. Cover tightly with plastic wrap and gently push down on the top to help encourage the bread to soak up the custard. If you would like to bake as soon as possible, let the strata stand for 20 to 40 minutes with four full cans of food (or something else) to weigh it down and encourage soaking. Alternatively, refrigerate the strata overnight.

5. To bake the strata, heat the oven to 325°F with a rack in the middle position. Uncover the strata. (If the strata was refrigerated, let it stand at room temperature for 15 to 20 minutes.) Bake for 45 to 55 minutes until puffed up, cooked through the middle, and golden brown in places. Transfer the strata to a cooling rack and let stand for at least 5 minutes before cutting into pieces to serve.