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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A crispy and yummy side dish! If it fits your fancy, sprinkle cooked bacon into the batter or enjoy it without. Everyday With Rachel Ray. Ingredients:
1 lb asparagus |
2 tablespoons butter |
1/2 cup milk |
3 large eggs, at room temperature |
1/2 cup flour |
salt and pepper |
1 pinch sugar |
3 ounces gruyere, shredded (about 1 cup loosely packed, or, you can use swiss) |
Directions:
1. Position a rack in the lower third of the oven and preheat to 425 degrees.
2. In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil.
3. Add the asparagus and cook until crisp-tender, about 3 minutes.
4. Drain and rinse with cold water, then pat dry with paper towels.
5. Cut the swears crosswise into thirds.
6. In a medium cast-iron skillet, add the butter.
7. Place the skillet in the oven to melt the butter.
8. In a medium bowl, microwave the milk on high for 30 seconds.
9. Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the sugar.
10. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
11. Sprinkle half of the cheese and bake until puffed and golden-brown, 18 - 20 minutes.
12. Top with the remaining cheese.
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