Asparagus Popover

Here's a side dish, courtesy of Dr. Thu Tran

Asparagus Popover

Serve 4.  Prep 15 mins   Bake 20min

1 lb asparagus
2 tablespoons butter
1/2 cup milk
3 large eggs, at room temp
1/2 cup flour
Salt and pepper
Pinch sugar
3 oz gruyere or Swiss Cheese, shredded (1cup loosely packed)

1. Position a rack in the lower third of the oven and preheat to 425 degree. In a medium saucepan, add enough salted water to reach a depth of 2 inches, bring to a boil. Add the asparagus and cook until crisp tender, about 3mins. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.

2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.

3. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour,1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.

4. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden brown, 18 to 20 minutes. Top with the remaining cheese.

AND, if Troy looks away, you may sprinkle cooked bacon into the batter!:-))