Eat Well: A: Asparagus Strata

This delightful and delicious layered gratin is perfect for Saturday brunch or Sunday night dinner.

• 6 ounces thin asparagus, tough ends trimmed, cut into 3/4-inch pieces
• 1 red bell pepper, diced
• 2 cups low-fat (1%) milk
• 1/4 cup grated Parmesan cheese
• 5 egg whites
• 1 egg
• 1 tablespoon flour
• 2 teaspoons Dijon mustard
• 16 slices (1/2 ounce each) day-old French bread
• 1 ounce Canadian bacon, thinly slivered
• 2 ounces Cheddar cheese, shredded (about 1/2 cup)

1. In a steamer, cook asparagus 3 minutes until crisp-tender. Add bell pepper and cook 1 minute longer.

2. Meanwhile, in blender or food processor, combine milk, Parmesan, egg whites, whole egg, flour, and mustard until smooth, about 1 minute.

3. Lightly grease 9-inch square baking dish. Arrange 8 bread slices in a single layer in prepared baking dish and sprinkle with half of asparagus mixture. Top with half the bacon, then sprinkle with half the Cheddar. Repeat with remaining bread, asparagus mixture, bacon, and Cheddar. Gradually pour milk mixture over, cover, and refrigerate for 30 minutes (or overnight).

4. Preheat oven to 350°F. Bake strata, uncovered, for 45 minutes, or until top is golden and a knife inserted in center comes out clean.