Asparagus and Gruyere Cheese Skillet Popover
If you're an asparagus and cheese lover, it doesn't get much better than this Asparagus and Gruyere Cheese Skillet Popover. Serve it for breakfast, brunch, lunch, or even dinner.
Servings: 4 servings
Calories: 231kcal
Equipment
- cheese grater optional
- kitchen scale optional
- kitchen timer optional
- 3 quart saucepan for blanching the asparagus
Ingredients
- 1 pound fresh asparagus woody stems removed, and cut into 3" pieces
- 3 tablespoons butter
- 2 large (about 3 tablespoons) shallots sliced
- 3 large eggs at room temperature
- ½ cup milk
- ½ cup all-purpose flour
- salt to taste
- black pepper to taste
- ⅛ teaspoon sugar
- 4 ounces shredded Gruyere cheese divided
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
- In the saucepan, blanch the prepared asparagus in boiling salted water for 3 minutes. Remove the asparagus with a strainer to ice water to stop the cooking process and to cool. Pat the asparagus dry and set them aside.
- In a medium-size microwave-safe bowl, warm the milk (not hot) for 30-40 seconds in the microwave on high power. Whisk the eggs, flour, ½ teaspoon salt, ¼ teaspoon black pepper (or to taste), and a small pinch of sugar into the warm milk until no longer lumpy. Set aside.
- Melt the butter in the skillet over medium-high heat. Add the sliced shallot and cook, stirring occasionally until the shallots turn translucent (about 2-3 minutes). Add the blanched asparagus to the skillet and stir to distribute the ingredients evenly.
- Pour the popover batter evenly into the skillet over the asparagus and shallots and spread it out evenly (if needed) to cover the bottom of the skillet.
- Top the contents of the skillet evenly with half of the shredded cheese and place the skillet into the center of the preheated oven. Bake for 20 minutes until it's puffed and golden in color.
- Remove the popover from the oven and top evenly with the remaining cheese. Cut into wedges and serve hot.
Video
Notes
Store any leftovers in an airtight container for up to 5 days.
Popover slices may be frozen. Store them in airtight freezer containers and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat (uncovered) until hot in the oven or air fryer.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 6g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 286mg | Potassium: 298mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1419IU | Vitamin C: 6mg | Calcium: 352mg | Iron: 2mg
