Asparagus Popover
My family loves popovers and I enjoy making them for them. We all so the popover dance together. I had some fresh asparagus and my Lodge Cast Iron pan was on the stove already to sauté them. Last minute I decided to create a large popover and I was so happy that everyone just loved it.
I hope you enjoy this recipe as much as my family did! xo Cindy
Note: My pan is 12 inches and this recipe was developed to fit this pan. I you have the 10 inch pan you will want to alter the recipe.
Ingredients
- 1/2 pound asparagus, cut into thirds
- Kosher salt
- 6 x-large eggs
- 3/4 cup whole milk
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup freshly grated gruyère cheese
- 2 tablespoons butter
Directions
Create an ice bath. Set aside.
Boil water in a pot then add in a few teaspoons of salt. Add in asparagus for 1 minute then place in ice bath. Let cool then remove and set aside on a plate.
In a large bowl whisk eggs, milk and flour together. Season with salt and pepper. Whisk until smooth. Let rest.
Preheat oven to 425 degrees F.
Once the oven is preheated add butter to your pan and place in the oven until hot and bubbling. Carefully move from oven and take a pastry brush and rub hot butter around pan and the sides.
Pour in egg batter then toss in cheese and asparagus. Bake for 13-15 minutes or until puffed and golden brown. Remove from pan and place on a board. Cut into wedges and enjoy immediately.