Organic Asparagus Strata with Zesty Mediterranean Garnish | PCC Natural Markets

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Organic Asparagus Strata with Zesty Mediterranean Garnish

Serves: 6 to 8

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First-of-spring asparagus gets all dressed up with minimal effort in this beautiful dish.



Zesty Mediterranean Garnish (optional)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 350° F.

Cut the tough ends off asparagus spears. Place potatoes in the bottom of a lightly buttered 9- by 13-inch baking dish. Top with grated cheese.

Place asparagus spears in a criss-cross pattern on top of cheese, pressing them down a bit. Combine eggs with milk, thyme, salt and pepper. Pour egg batter over asparagus.

Bake for 40 to 45 minutes, or until golden and puffy. Serve with the Mediterranean Garnish on the side.

For Mediterranean Garnish

Heat oil in a small sauté pan over medium-high heat. Cook shallots and garlic for 30 seconds. Add remaining ingredients and sauté until asparagus is bright green and crisp-tender, 1 to 2 minutes.


You may make this dish in individual oven-proof ramekins. Simply cut asparagus a little shorter, divide the ingredients up between the ramekins and top with egg batter.

Recipe by Lynne Vea, PCC Chef


When is asparagus the most tender?

The delicate stalks of asparagus are actually members of the lily family that grow into a rather stemmy and tough fern-like plant if the stalks are not harvested before branching.

Early in the harvest season, the stalks are slender and almost grass-like. As the season progresses, the young stalks will be thicker in girth but it is important to note, no less tender!

You may want to trim or peel the bottom 2 to 3 inches of the stalk as the base of any growing plant tends to be a little tougher than the tip.

However, the overall tenderness in an asparagus stalk will remain largely the same as long as it is freshly harvested. Storage after harvest is what makes the stems woody and tough.

Here at PCC our local asparagus reaches our markets remarkably soon after harvest, so no matter what size the spears, you may be assured they will be succulent and perfect.

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