Ingredients:

• 1 Tbsp butter or margarine
• 5 cups sliced asparagus
• 2 cups thinly sliced leeks (white part)
• ½ cup water
• 3 Tbsp chopped fresh parsley
• 2 tsp minced fresh or ½ teaspoon dried tarragon
• 1 tsp fresh lemon zest
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 12 thin slices firm sandwich bread (or cubed loaf bread)
• Cooking Spray
• 1 cup shredded Fontina cheese
• 2 ½ cups low fat milk
• 3 large eggs
• 1 large egg white
• ½ cup breadcrumbs

Directions:

Melt butter in a large nonstick skillet over medium heat; add asparagus, leeks and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon zest, salt and 1/8 teaspoon pepper. Arrange half of bread slices in a single layer in a 13 x 9 inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with ½ cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and ½ cup cheese. Combine 1/8 teaspoon pepper, milk, eggs, and egg white. Stir with a whisk until well-blended. Pour milk mixture over strata. Cover strata and chill for 8 hours or overnight. Preheat oven to 400°. Uncover strata, sprinkle with breadcrumbs. Bake for 40 minutes or until set.