These popovers are a great way to use up leftover asparagus. They are also a great way to serve as a side dish for Christmas dinner. These popovers are a delicious breakfast or brunch dish, which is perfect for spring. They are also a great way to use up leftover asparagus.
The asparagus is cooked in butter and then combined with eggs, milk, and flour. The mixture is then poured into a muffin tin lined with muffin cups and baked until golden brown.
The popover batter can be made ahead of time, so you can have these ready to bake when you’re ready for breakfast or brunch!
Mmm, lovely asparagus. I feel that asparagus is one of those underrated vegetables. As a kid, of course, you wouldn’t like it, all green and wobbly looking. The first time I had it, it was wrapped in phyllo dough and covered with Parmesan. That’s where it all began….
Anyways this popover is quite tasty. It is light, airy, and with the melted cheese mixed in, it sort of melts in your mouth. I had a problem with it sticking to the bottom of the skillet. Even with the two tablespoons of butter, you place them in the pan first.
- 1 lb asparagus
- 2 tbsp butter
- 1/2 cup (118ml) milk
- 4 eggs, room temperature
- 1/2 cup (62g) flour
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup shredded Swiss cheese
Bring about 2 inches of salted water to a boil in a medium saucepan. Trim asparagus and cut into thirds. Add the asparagus to boiling water and cook for 3 minutes until tender. Drain, rinse and pat dry. In a cast-iron skillet, melt butter. Microwave milk for 30 seconds
Whisk in the eggs, flour, salt, and pepper. Arrange asparagus in a skillet. Pour batter over. Sprinkle with half the cheese. Bake for 18-20 minutes, until puffed and golden.
Tip with remaining cheese and serve warm.