One of the things I love about living where I do, is the abundance of farm stands selling freshly grown native fruits and vegetables. Most of them open around the beginning of May, taking advantage of the earliest vegetables like asparagus, lettuces, radishes, and rhubarb. Once the markets open, I’m there weekly -often more so- and I plan my meals around what’s available and fresh.
Ever since I was a little girl, I have loved the combination of asparagus and eggs. My mother frequently served crisp-tender asparagus with scrambled or poached eggs, and home fries along side as a quick supper. SWOON! I still love it today, but I also like to mix things up a little bit and try new combinations.
My thought process in creating this dish went something like this: Asparagus is very good in quiche, yes? and quiche is basically an egg and milk batter very much like popovers,right? So how would it be to make a giant popover with asparagus in it? I didn’t have to twist my own arm to give it a try—-and here is the result. My husband and I enjoyed it with crisp smoked bacon along side, and toasted English muffins with orange marmalade.
P.S. My husband says I spoil him. He’s right, I do!
- 1/2 pound asparagus, washed, and tough ends removed
- 2 tablespoons butter
- 1/2 cup milk
- 3 large eggs, at room temperature
- 1/2 cup flour
- salt and pepper
- pinch sugar
- 1 cup grated cheese (your choice)
- Preheat oven to 425 degrees. In a saucepan heat enough salted water to reach a depth of 1 inch. Bring to a boil. Add the asparagus and cook until crisp tender, about 3 minutes.. Drain, rinse with cold water, then pat dry with paper towels. Cut the spears into thirds.
- In a medium cast-iron skillet, (or other dish that can withstand hot oven temperature) add the butter, and place in the oven to melt the butter.
- In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, pinch of sugar.
- Position the asparagus pieces in the hot skillet, and gently 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 and return to oven to melt the cheese.
- Remove from oven and serve immediately, since popovers tend to deflate quickly, and this one is so pretty.