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1
Butter 8-by-8-inch baking dish and set aside.
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2
Heat butter over medium heat.
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3
When it foams, add scallions, and cook until just softened, about 1 minute.
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4
Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat.
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5
Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined.
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6
Arrange half of the bread in bottom of prepared dish.
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7
Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture.
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8
Pour over half of egg mixture.
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9
Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture.
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10
Pour remaining egg mixture over top.
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11
Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard.
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12
Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours.
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13
When ready to bake, heat oven to 325 degrees F and arrange rack in the middle.
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14
Let strata sit at room temperature while oven heats, at least 20 minutes.
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15
Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes.
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16
Cool for at least 5 minutes before serving.
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17
Serve with some cilantro, sour cream, and avocado, as desired.
