spring is the season for the best tasting asparagus.  fresh from the market, these thin spears are perfect for making a delicious brunch recipe or for a light meatless dinner.  i love that this popover can be made in a   medium sized skillet.  it must be made in a skillet that has an oven proof handle, as the popover bakes for 18 to 20 minutes in the oven.

to prepare the dish, first purchase very thin and tender fresh asparagus.  the asparagus is cooked for about 3 to 4 minutes on top of the stove in boiling water to crisp-tender.   i drain and rinse the asparagus and cool down with cold water and ice before cutting into thirds.
i used less than one pound of fresh asparagus, with the bases removed.  then, in the same skillet, i melt 2 tablespoons of margarine.
 usually to do this this, i simply place the skillet in the oven.  but, it is important to watch the butter so that it does not burn.  while doing this, i  warm 1/2 cup of milk in the microwave.  this could be done on the stove.  then, when the coldness is just off of of the milk, i whisk in 3 eggs that are at room temperature, 1/2 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  i also add just a pinch of sugar. mix well.
remove the skillet from the oven with the melted margarine, and place the cooled, parboiled, and trimmed into thirds asparagus.
pour the batter over the asparagus.  then sprinkle the popover with 3 ounces of shredded Swiss cheese or shredded Gruyere cheese or a mixture of both.  bake until puffed and golden brown on top.  sprinkle with parsley to serve.  this popover is very beautiful just out of the oven, but just as a souffle will fall, so will the lovely popover.  this does not change the taste.  this is a delicious dish and highly recommended for spring.

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