Asparagus Popover

1 pound asparagus

2 tablespoons butter

1/2 cup milk

4 large eggs (room temperature are best)

1/2 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1 cup shredded Gruyere cheese (or Swiss)


Preheat oven to 425.

Bring about 2 inches of salted water to boil in a medium saucepan.

Trim the asparagus and cut into thirds.

Add the asparagus to the boiling water and cook about 3 minutes, until tender-crisp.

Drain and rinse with cold water; pat dry.

Meanwhile, in a medium cast-iron skillet add the butter.

Place the skillet into the oven to melt the butter.

In a medium bowl, microwave the milk on high for 30 seconds.

Whisk in the eggs, flour, salt, and pepper.

Arrange the asparagus in the hot cast-iron skillet and pour the batter over the top.

Sprinkle with half of the cheese.

Bake until puffed and golden, 18-20 minutes.

Top with the remaining cheese. (Serves 4)