Asparagus, Ham, and Mushroom Strata

Tomorrow I turn 25. I like that number. It sounds young and vibrant. And it's nowhere near 30. (Dustin turns 30 this year. I think it freaks me out more than him. I know 30 is still young, but there's something scary about leaving your 20's behind.) Since this week is my birthday, my parents and sister paid us a visit to celebrate over the weekend. We started off the day with a home-cooked brunch, followed by an afternoon taking pictures in the park, touring a historic Richmond mansion, checking out the Virginia state capitol, dinner at a favorite cafe, and back home for a finale of cake and ice cream. I have no problem admitting that I baked my own birthday cake (just like last year). And truthfully, I was looking forward more to what we were going to eat that day than all the other festivities, even the presents.

I get more excited about trying new recipes or serving up old favorites than I do about birthday gifts or Christmas morning. Is that strange? I love food. And feeding people (as well as myself). I guess we all eventually outgrow our childhood fantasies and replace them with something more substantial. Now my holidays are more about who I'm with and the memories we're making- many of which involve food. Admit it, there are few things that bring more joy than an incredible meal shared with family and friends. And if you've taken part in its preparation and get to see how much it's enjoyed- all the better.

So I made my family a birthday brunch. That's where this strata comes in. Stratas are awesome because they can be prepped ahead of time, stowed in the fridge, and then popped into the oven just before company arrives. And they're homey and filling. This one is filled with ham and cheese, mushrooms and asparagus. An ode to the approaching season. (Yes, spring is almost here!) This dish was the perfect beginning to a memorable day spent with my family.

Asparagus, Ham, and Mushroom Strata

INGREDIENTS
2 Tbsp. unsalted butter
1 lb. asparagus, ends snapped off and cut into 1 1/2-inch pieces
1 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
5 oz. oyster, shitake, or cremini mushrooms, stemmed and thinly sliced
6 scallions, thinly sliced, white and green parts separated
2 cloves garlic, minced
9 large eggs, beaten
2 3/4 cups milk
1 large loaf (about 1 lb.) rustic whole wheat bread, cubed
8 oz. deli ham, thinly sliced and cut into 1-inch strips
8 oz. sharp Cheddar, grated

DIRECTIONS
1. Melted the butter in a large skillet over medium heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook until the spears start to soften and brown, about 3 minutes. Add the mushrooms, scallion whites, and garlic and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool.

2. Butter or lightly grease a 9x13-inch baking dish. Whisk eggs with milk and 1/2 tsp. each salt and pepper. Spread half of the bread in an even layer in the bottom of the prepared baking dish. Top with half of the egg mixture then sprinkle with half of the ham, cheese, mushroom mixture, and scallion greens. Repeat with the remaining bread, custard, ham, and mushroom mixture. Sprinkle with the remaining scallions and cheese. Press down on the top of the bread until it is completely submerged in the egg mixture. Cover with plastic wrap and refrigerate for at least several hours and up to two days.

3. Preheat oven to 350 F. Let strata sit at room temperature while oven preheats. Bake until the custard sets and the top is golden brown, 45-60 minutes, covering partway through if browning too quickly. Let set for 10 minutes before serving.

Serves 8.

(Adapted from Fine Cooking)