Magazine article Sunset

Start Sunday with This Lively Spring Brunch

Magazine article Sunset

Start Sunday with This Lively Spring Brunch

Article excerpt

Asparagus and Prosciutto Strata

Eggs and asparagus are a perfect pair, accented with salty prosciutto, chives, and lemon.

PREP AND COOK TIME: About 1 ¼ hours, plus at least 1 hour to chill

MAKES: 8 servings

1 pound asparagus, tough stem ends snapped off, cut into 2-inch lengths

1 loaf (¾ lb.) crusty, artisan-style bread, cut into 1-inch cubes

3 ounces thinly sliced prosciutto, cut into ½-inch-thick strips

1 ¼ cups shredded parmesan or asiago cheese (about 5 oz.)

½ cup chopped chives

6 large eggs

3 ½ cups milk

1 tablespoon grated lemon peel

½ teaspoon salt

½ teaspoon pepper

1. Preheat oven to 350°. In a medium pan over high heat, bring about 2 quarts water to a boil. Add asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.

2. Spread half the bread cubes in a lightly oiled 9- by 13-inch baking pan. Top with half the prosciutto, cooked asparagus, cheese, and chives. Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese, and chives.

3. In a bowl, whisk eggs, milk, lemon peel, salt, and pepper to blend. Pour evenly over layered ingredients. Cover and chill at least 1 hour.

4. Bake until center of strata is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature.

Per serving: 332 col., 52% (171 col.) from fat; 23 g protein; 19 g fat (7.1 g sat.); 28 g carbo (1.6 g fiber); 915 mg sodium; 197 mg chol.

Buttermilk-Currant Scones with Lemon Glaze

Flaky and tender, with just the right balance of sweetness and lemony tang.

PREP AND COOK TIME: About 45 minutes

MAKES: 8 scones

2 ½ cups all-purpose flour

¼ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup cold butter, cut into chunks

¾ cup buttermilk

1 large egg

½ cup dried currants

1 tablespoon grated lemon peel

2/3 cup powdered sugar

2 tablespoons lemon juice

1. …

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