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← Find another dish Asparagus Popover 9 ingredients 13 steps 4.8 (4) from the may 2008 issue of everyday with rachael ray. this is super easy and makes a quick breakfast, lunch or dinner. she suggests that for a change, you may want to sprinkle cooked bacon into the batter.
Port / dessert
shares aroma compounds with gruyere cheese, cheese, butter — sweetness suits desserts, spice and blue cheese
Cabernet Sauvignon
shares aroma compounds with gruyere cheese, cheese, butter — firm tannins stand up to rich, savory dishes
Ingredients • asparagus• butter• milk• eggs• flour• salt• pepper• sugar• gruyere cheeseNutrition / serving
Calories 295
Total fat 27% DV
Sugar 6% DV
Sodium 20% DV
Protein 32% DV
Sat. fat 48% DV
Carbs 6% DV Method 1 Preheat oven to 425f
2 In a medium saucepan , add 2 inched of salted water
3 Bring to a boil
4 Add the asparagus and cook until crisp-tender , about 3 minutes
5 Drain and rinse with cold water , then pat dry with paper towels
6 Cut the spears crosswise into thirds
7 In a medium cast-iron skillet , add the butter
8 Place the skillet in the oven to melt the butter
9 In a medium bowl , microwave the milk on high for 30 seconds
10 Whisk in the eggs , then the flour , salt , pepper , and sugar
11 Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top
12 Sprinkle with half of the cheese and bake until puffed and golden-brown , 18 to 20 minutes
13 Top with the remaining cheese