Asparaguspopover Recipes
ASPARAGUS AND CHEESE POPOVER WITH SPICY HERB OIL
Provided by Bobby Flay
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- 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.
ASPARAGUS POPOVER
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.
Provided by Ms B.
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- 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.
- Drain and rinse with cold water, then pat dry with paper towels.
- Cut the spears crosswise into thirds.
- In a medium cast-iron skillet, add the butter.
- Place the skillet in the oven to melt the butter.
- In a medium bowl, microwave the milk on high for 30 seconds.
- Whisk in the eggs, then the flour, salt, pepper, and sugar.
- Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
- Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
- Top with the remaining cheese.
Nutrition Facts : Calories 294.6, Fat 17.7, SaturatedFat 9.6, Cholesterol 182.5, Sodium 497.4, Carbohydrate 18.5, Fiber 2.8, Sugar 1.7, Protein 16.5
ASPARAGUS WRAPS
Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it's perfect for weeknight noshing or something a little fancier for entertaining. -Linda Hall, Evington, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.
Nutrition Facts : Calories 139 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 248mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
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