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23 July 2006

Skillet Strata with Asparagus and Boursin (Cooks Illustrated)

Skillet Strata with Asparagus and Boursin

Serves 4

Be careful not to brown the onions too quickly--they will continue to brown as they cook with the bread.

1 pound asparagus , tough ends snapped off, spears cut diagonally into 1-inch pieces

6 large eggs

1 1/4 cups milk

Ground black pepper

4 tablespoons unsalted butter

1 small onion , minced

Table salt

4 slices hearty white sandwich bread , cut into 1-inch squares

3/4 cup Boursin cheese , crumbled

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss asparagus with 2 tablespoons water in microwave-safe bowl. Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain. Whisk eggs, milk, and 1/4 teaspoon pepper together in large bowl.

2. Melt butter in large nonstick ovensafe skillet over medium-high heat. When butter foams, swirl to coat skillet and add onion and 1/2 teaspoon salt. Cook until onion is soft, about 3 minutes. Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Off heat, stir in asparagus and egg mixture until well incorporated. Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15 to 20 minutes. Serve.