Servings: 6
Prep Time: 10 Min.
Cook Time: 45 Min.
Chill Time: 8 Hrs.

+ non-stick cooking spray
+ 2 (15 oz.) cans asparagus spears, drained or 2 (12 oz.) pkg. frozen asparagus, cooked
+ 2 Tbsp. butter, melted
+ 16 slices wheat loaf bread, crusts removed
+ 2 c. shredded cheddar cheese, divided
+ 6 eggs
+ 3 c. skim milk
+ 1 Tbsp. dried minced onion
+ 1/2 tsp. salt
+ 1/4 tsp. dry mustard
+ 1/4 tsp. pepper

1. Using cooking spray, coat a 9x13x 2-in. baking dish. Place half of bread slices in bottom of dish.
With a pastry brush, brush top of bread slices lightly with 1 Tbsp. of melted butter.
2. Place the spears from 1 can of asparagus crosswise over the top of bread slices; sprinkle with 1 c. of cheese. Place remaining bread slices on top. Brush tops of the bread slices with remaining melted butter, and repeat process with asparagus spears and cheese.
3. In a bowl, beat together eggs, milk, onion, salt, dried mustard and pepper; mix well. Pour over bread, pressing bread with the back of a wooden spoon to make sure milk mixture thoroughly saturates and covers the bread, asparagus and cheese. Cover and refrigerate overnight.
4. Bake, uncovered at 325ºF until a knife inserted in center of strata comes out clean, or about 45-55 min.

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Calories: 433;   Total Fat: 21g;   Cholesterol: 226mg;   Total Carbs: 37g;   Fiber: 6g;   Protein: 25g;   Sodium: 1028mg;