9 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Thank you for a delicious, make-ahead recipe. I will definitely be serving this for company. I roasted my asparagus. Next time, I'll probably add a little red onion, (but I'll add a little red onion to about anything!) Thanks again!

2 people found this helpful. Was it helpful to you? [Yes] [No]
MrsEl September 19, 2003

Oh WOW!!! This was our dinner last night and it was soooo good. I cooked the asparagus and cut it into 1-inch pieces. That worked fine. This dish is what I consider to be comfort food but with a few unique ingredients. I loved the pine nuts. Making it the night before certainly made getting dinner ready a snap. Thanks Barb Gertz.

1 person found this helpful. Was it helpful to you? [Yes] [No]
celeste and co. July 19, 2003

This is a fantastic recipe! I served it with a tossed spinach, salad and it was a hit with everyone. Thanks for sharing your recipe with all of us

1 person found this helpful. Was it helpful to you? [Yes] [No]
Cyberspace Monkey May 12, 2003

I halved this recipe and it turned out great! I love the asparagus and Fontini cheese with the sundried tomatoes! Great mix of flavors, thanks so much for a new and yummy way to fix asparagus!!!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Sharon123 May 03, 2003

I used sliced Challah bread and two types of Cabbot shredded cheddar cheese (white extra sharp and orange sharp). I omitted the chives because I didn't have them and completely forgot to add the garlic. I also only used 10 eggs, 1 1/2 cups of milk and 1 cup of half and half. I know I made a lot of changes but I didn't want it to be too soggy since I used a softer bread. It was SO deelish! Got tons of compliments at our Mother's Day Brunch and not a drop left over!

0 people found this helpful. Was it helpful to you? [Yes] [No]
gurlbee2002 May 12, 2009

Served this at a brunch we had to watch the inauguration. Everyone wanted the recipe. I let it set for 15 minutes after taking it out of the oven.

0 people found this helpful. Was it helpful to you? [Yes] [No]
quixoposto January 29, 2009

I accidentally bought Gouda instead of Fontina, but it still tasted great. After an hour of cooking the edges were nice and puffy, but the center was a little giggly. I cooked another 15 minutes and had to take it out because the sun-dried tomatoes and pine nuts started burning. I used a lasagna dish and would suggest using a shallower dish or cook it on a lower temperature for a longer time…?

0 people found this helpful. Was it helpful to you? [Yes] [No]
Doc's Mom February 12, 2007

This was very good! We had this for dinner with a ham steak. I used broccoli instead of asparagus (the grocery didn't have any nice asparagus), but I don't think the dish suffered! Next time I will try asparagus as written, and add a little more garlic and more sun-dried tomatoes. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dwynnie September 29, 2006

I haven't made this yet, but my goodness it looks delicious. I'm making baked pasta tonight, so it really wouldn't compliment it. But I will be making a meat dish tomorrow, and this would go great with it!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chippie1 April 30, 2003
Asparagus Strata