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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the May 2008 issue of Everyday with Rachael Ray. This is super easy and makes a quick breakfast, lunch or dinner. She suggests that for a change, you may want to sprinkle cooked bacon into the batter. Ingredients:
1 lb asparagus |
2 tablespoons butter |
1/2 cup milk |
3 large eggs, at room temperature |
1/2 cup flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pinch sugar |
3 ounces gruyere cheese, shredded |
Directions:
1. Preheat oven to 425°F.
2. In a medium saucepan, add 2 inched of salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes.
3. Drain and rinse with cold water, then pat dry with paper towels.
4. Cut the spears crosswise into thirds.
5. In a medium cast-iron skillet, add the butter.
6. Place the skillet in the oven to melt the butter.
7. In a medium bowl, microwave the milk on high for 30 seconds.
8. Whisk in the eggs, then the flour, salt, pepper, and sugar.
9. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
10. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
11. Top with the remaining cheese.
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