Asparagus Popover


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Bake Time: 20 min

  • 1 pound asparagus
  • 2 tablespoons butter
  • 1/2 cup milk
  • 3 large eggs, at room temperature
  • 1/2 cup flour
  • Salt and pepper
  • Pinch sugar
  • 3 ounces gruyère or Swiss cheese, shredded (1 cup loosely packed)
  1. Position a rack in the lower third of the oven and preheat to 425°. In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.
  2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.
  3. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.
  4. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes. Top with the remaining cheese.

**Personal Review: No Review Yet** 

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