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
- 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.
- In a med cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.
- 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.
- 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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