Recipe courtesy of Bobby Flay
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Asparagus and Cheese Popover with Spicy Herb Oil
Total:
1 hr 25 min
Active:
1 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 25 min
Active:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Herb Oil:
  • 1 serrano chile, finely diced
  • 1 tablespoon finely chopped fresh basil 
  • 1 tablespoon finely chopped fresh mint 
  • 1 tablespoon finely chopped fresh flat-leaf parsley 
  • 1/2 cup extra-virgin olive oil 
  • Salt and freshly ground black pepper 
Asparagus and Cheese Popover:
  • Kosher salt
  • 8 ounces asparagus, trimmed 
  • 4 large eggs 
  • 1/2 cup whole milk, at room temperature 
  • 1/2 cup all-purpose flour 
  • Freshly ground black pepper 
  • 1 cup coarsely shredded fontina cheese 
  • 2 tablespoons butter 
  • 1/4 cup grated Parmesan

Directions

For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley. Add in the oil and season with salt and pepper.

For the popover: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to heat. Prepare an ice bath in a large bowl and line a plate with paper towels.

Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate.

Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese.

Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes.

Remove the pan from the oven. Sprinkle the remaining fontina and the Parmesan on top, and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately.

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