This ham and asparagus strata is basically a breakfast casserole, taken up a notch or two. It’s a layered casserole with cubes of rustic bread, eggs, Gruyere cheese, milk, cream, diced ham, and asparagus. It feeds a crowd. You can easily make ahead. Leftovers (if you have them, which I seriously doubt) will reheat beautifully for days. Sprinkle half of the ham cubes over the bread. Sprinkle half of the asparagus over the ham. Sprinkle everything with half of the Gruyere cheese. Pour half of the milk and egg mixture over everything. At this point you can make up to a day ahead, cover and refrigerate until ready to cook. Remove from oven and let sit for 10 minutes before serving.
