Ham and Asparagus Strata

• 8 ounces asparagus spears, trimmed and cut into 2-inch pieces
• 5 cups French bread cubes
• 2 cups shredded Gruyere or white cheddar cheese, (8 oz.)
• 1/2 cup chopped onion
• 1/4 cup chopped chives or green onions
• 8 ounces cooked ham, diced
• 10 eggs
• 1 1/2 cups milk  

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours.
4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more until eggs are set. Let stand 15 minutes.
5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.