Asparagus and Double Smoked Bacon Popover from Closet Cooking

Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
  • 1 pound asparagus, trimmed and cut into 1 inch pieces
  • 4 slices bacon, cut into 1 inch pieces
  • 1 leek, thinly sliced
  • 1 tablespoon butter
  • 1/2 cup milk, warm
  • 3 large eggs, room temperature
  • 1/2 cup flour
  • salt and pepper to taste
  • 1 cup gruyere, shredded
  1. Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
  2. Rinse the asparagus under cold water and pat dry.
  3. Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
  4. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
  5. Add the butter to the skillet and let it melt.
  6. Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
  7. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
  8. Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.