Asparagus Popover

I read a comment on another blog where someone was getting tired of receiving asparagus in their Bountiful Basket and was in need of some new recipes.  I haven’t had that problem, but thought I would branch out in case anyone else wants to try something new also.

Ingredients:

• 1 lb asparagus
• 2 Tbsp butter
• 1/2 cup milk
• 3 large eggs, at room temperature
• 2 slices bacon cooked and crumbled
• salt and pepper
• pinch sugar
• 3 oz cheese (called for gruyere, but all I had was a shredded mix.  I think gruyere would be fabulous

Directions:

1.Position a rack in the lower third of the oven and preheat to 425 degrees.  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 (I used my stainless steal that can be put in the oven), 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 tsp salt, 1/2 tsp pepper and the sugar.

4. Add the asparagus pieces and bacon 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 the remaining cheese.

Verdict:  I found the batter a little bland.  I think some kind of sauce or spice to kick it up would have been nice, but my kids loved this!  I had roasted some cauliflower for the side just in case they didn’t like it as well.  I tried saving some for my sweet husband when he got home, but the kids ate it all.  Some would pick out the asparagus first and then eat the batter, other ate the asparagus last, but they all ate and many had seconds.  The only downside is that this stuck to the pan for me.  Cast-Iron may have been better.