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)