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Asparagus Strata with Goat Cheese and Pancetta

An image of prepared Asparagus Strata with Goat Cheese and Pancetta made with sourdough bread, leeks, asparagus, pancetta, eggs, Campbell's® Condensed Cream of Mushroom Soup, goat cheese and Parmesan cheese.
  • prep time: 20 min
  • total time: 1 hr 5 min
  • serves: 10 people
  • calories: 495 1 serving

This strata turns brunch into a celebration with its crispy, cheesy top and soft, luxurious center. Campbell’s® Condensed Cream of Mushroom Soup deepens the custard’s savory flavor, and perfectly complements the tangy goat cheese, earthy leeks and asparagus, and smoky, salty pancetta (pro tip: you can also use cubed cooked ham). Plus, it’s an ideal recipe to make the night before - just put it all together in the baking dish, cover and refrigerate it overnight, and bake as directed the next morning. It’s also an excellent Sunday dinner option to serve with a salad. 

Ingredients

  • 1 loaf (about 1 pound) sourdough bread with crust, sliced and cut into 1-inch cubes (about 8 cups)
  • 1 medium leek
  • 1 pound asparagus
  • 1 1/2 cups cubed pancetta (about 8 ounces) or bacon
  • 1/3 cup water
  • 4 large egg
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 2 3/4 cups whole milk
  • 1 log (8 ounces) goat cheese, cut into 1-inch cubes
  • 1/4 cup finely grated Parmesan cheese

Instructions

  • Tips

    • To make ahead: Once the strata is in the baking dish, cover it with plastic wrap and refrigerate it for several hours or overnight if you like. Bake as directed.

  • Step 1

    Preheat the oven to 375° F. Butter a 9-by-13-inch baking dish. On a baking sheet, spread the bread cubes to dry slightly while you prepare the vegetables and custard.

  • Step 2

    Halve the leek lengthwise. Trim and discard the tough ends. Fan out the layers under cold running water to remove the sand and thinly slice the leek. Trim and discard 2 inches from the bottom of the asparagus stalks. Cut them into 1-inch lengths. Set aside.

  • Step 3

    In a large skillet over medium-high heat, cook the pancetta for 4-5 minutes, or until crisp and golden. With a slotted spoon, transfer to a paper towel-lined plate. Pour off and discard all but a thin layer of fat from the pan. Add the leeks to the pan and cook for 3-4 minutes, or until translucent. Add the asparagus and 1/3 cup water. Cover the pan with a lid and cook for 3 minutes. Remove the lid and cook for 1 minute longer, or until the water evaporates. Stir in the pancetta and set aside.

  • Step 4

    In a large bowl, whisk the eggs, Campbell’s® Condensed Cream of Mushroom Soup and milk.  Season with salt, and pepper. Stir in the bread cubes until well coated with the egg mixture. Fold in the asparagus, leeks, pancetta, and goat cheese. Transfer to the buttered baking dish. Sprinkle with the Parmesan.

  • Step 5

    Bake for 40-45 minutes, until the top is golden, and a toothpick inserted in the center of the baking dish comes out clean. Cool for about 10 minutes before cutting into serving pieces. Serve hot, warm, or at room temperature.

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Calories 495
Total Fat 27 g
Sat. Fat 14 g
Trans Fat 0 g
Cholesterol 134 mg
Sodium 1221 mg
Total Carb 32 g
Dietary Fiber 2 g
Sugar 7 g
Protein 24 g
Vitamin D 8 %DV
Calcium 29 %DV
Iron 18 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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