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    Asparagus Popover


    Source of Recipe


    Everyday with Rachael Ray


    List of Ingredients


    • 1 lb asparagus
    • 2 tbl butter
    • 1/2 cup milk
    • 3 large eggs at room temp
    • 1/2 cup flour
    • S&P
    • Pinch sugar
    • 3 oz Gruyer or Swiss shredded


    Instructions


    1. Position a rack in the lower third of the oven and preheat to 425 degrees. In a med 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 at dry with paper towels. Cut the spears cross-wise into thrids.
    2. In a med cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.
    3. In a med bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then flour, 1/2 tsp salt, 1/2 tsp eapper 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, 18-20 minutes. Top with remaining cheese.


 

 

 


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