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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rachael Ray recipe, May 2008 Ingredients:
1 pound asparagus |
2 tablespoons butter |
1/2 cup milk |
3 large eggs, at room temperature |
1/2 cup flour |
1 salt |
1 pepper |
1 pinch sugar |
3 ounces mozzarella cheese, shredded |
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 spears crosswise into thirds.
6. In a medium, oven-safe pie plate, 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 pie plate and pour the batter on top.
11. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
12. Top with the remaining cheese.
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