Contributed By: coburn1
Every Day with Rachael Ray magazine
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Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Appetizers
Ingredients
1 pound Asparagus
2 tablespoons Butter
½ cup Milk
3 large eggs, at Room temperature
½ cup Flour
Salt and pepper
Pinch sugar
3 ounces Gruyere or Swiss cheese, shredded (1 cup loosely packed)
Preparation
1. Position a rack in the lower third of the oven and preheat to 425 degrees. In a medium saucepan, add enough salted water to reach a depth of 2 inches; 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.
2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.
3. In a medium bowl, microwave the milk on high for about 30 seconds. Whisk in the eggs, then the flour, ½ teaspoon salt, ½ teaspoon pepper and the sugar.
4. 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 golden-brown, 18 to 20 minutes. Top with the remaining cheese.
Cook's Notes
Nutrition Information