An Asparagus Question

[Wife_and_mommy]

I found a recipe for aspragus strata to make for Xmas day. I bought my asparagus but don't know what part I'm supposed to use! The recipe calls for cutting the asparagus in 1/2 in. pieces. I don't know which end is edible/tastier. Will someone please enlighten me.

TIA,


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[DebbieJ]

You want to cut off the woody ends, but the rest is all edible!

~ deb
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[crl]

Wash them, snap them in half. Where ever the stalk breaks naturally is the right place for it to snap. Keep the dark green end with the narrow tip. Discard the light green, woody end. You will probably need to cut up the piece you keep to get the 1/2 inch pieces.

[ribbit1019]

OOH OOH! Please do share the recipe! I have a ton of frozen Aspragus (costco purchase) and I was planning on making strata anyway....
Thanks!!
ETA:
And if anyone knows a veggie less strata please let me know, DH was making gesticulations about the one I was planning on making...he hates vegetables, sigh.

Christy
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[Wife_and_mommy]

I don't recall ever having asparagus so this should be interesting. I'm aiming for healthier than sausage so we'll see. Thanks again, ladies. :)

Here's the recipe for anyone interested. It came from allrecipes.com:

--------------------------------------------------------------------------------
Asparagus Strata
Submitted By: Amy Grover
Not yet rated | Rate/Review this recipe Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 6 servings

"The original recipe for this wonderful egg dish called for sausage, but fresh asparagus is tasty--and healthier, too! I serve this easy,elegant dish with a salad and mini pecan rolls.--Amy Grover, Salem, Massachusetts" INGREDIENTS:
4 cups water
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups milk
6 slices bread, crust removed, cubed
6 eggs, lightly beaten
1 cup shredded Cheddar cheese
1 teaspoon salt

DIRECTIONS:
In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt. Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 45-55 minutes or until bubbly and asparagus is tender.



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