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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.