Ingredients

• 1  pound thin asparagus spears
• 1  tablespoon olive oil
• 4  cups sliced fresh variety mushrooms (such as button, and/or shiitake) (about 12 ounces)
• 2  cloves garlic, minced
• 1/4  teaspoon salt
• 1/4  teaspoon freshly ground white or black pepper
• 2  cups shredded Swiss and/or Edam cheese (8 ounces)
• 2  tablespoons snipped fresh dillweed or 1 teaspoon dried dillweed
• 6  slices French or Italian bread, cut into 4x1x1-inch sticks
• 6  eggs
• 2-1/4  cups half-and-half, light cream, or whole milk
• 1/4  cup grated Romano, Parmesan, or other hard grating cheese

Directions

1. Clean asparagus; snap off woody bases. If spears are thick, cut in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan bring a small amount of water to boiling. Add asparagus. Cook, uncovered, 1 minute. Drain; rinse with cold water. Drain on paper towels.

2. Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook, uncovered, over medium-high heat for 4 to 5 minutes or until nearly all of the liquid has evaporated, stirring often; set aside. In a bowl toss together the Swiss cheese and dillweed. Arrange half the bread in the bottom of the baking dish. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.

3. In a bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with back of a spoon to thoroughly moisten bread. Sprinkle grated cheese over top. Cover and chill 2 hours. Bake, uncovered, in a 325 degree F oven about 45 minutes or until a knife inserted near center comes out clean. Remove from oven; let stand 10 minutes before cutting. Makes 6 to 8 servings.

To Make Ahead: Layer the strata and pour the egg mixture over layers. Cover and chill up to 24 hours. Bake, uncovered, as directed above.