Organic Asparagus Strata with Zesty Mediterranean Garnish

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  • 22 thin asparagus spears, divided
  • 1 (16-ounce) bag frozen country-style potatoes, thawed
  • 3 cups grated cheddar cheese
  • 8 eggs
  • 2 cups milk
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • Black pepper, to taste
  • 3 tablespoons olive oil
  • 1 small shallot, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 2 to 3 asparagus spears, cut into 1-inch lengths
  • 1/2 red bell pepper, stem and seeds removed and cut into thin strips
  • 1/4 cup pitted Kalamata olives
  • 1/2 lemon, juiced, or more to taste


Preheat oven to 350° F.

Cut the tough ends off asparagus spears. Place potatoes in the bottom of a lightly buttered 9- by 13-inch baking dish. Top with grated cheese.

Place 20 asparagus spears in a criss-cross pattern on top of cheese, pressing them down a bit. Combine eggs with milk, thyme, salt and pepper. Pour egg batter over asparagus.

Bake for 40 to 45 minutes, or until golden and puffy.

Heat oil in a small sauté pan over medium-high heat. Cook shallots and garlic for 30 seconds. Cut remaining asparagus into 1-inch lengths. Add asparagus,peppers, olives and lemon juice; sauté for 1 to 2 minutes.

Serve strata with the garnish on the side.

Special notes:

You may make this dish in individual oven-proof ramekins. Simply cut asparagus a little shorter, divide the ingredients up between the ramekins and top with egg batter.

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