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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 1 lb asparagus
- 2 tablespoons butter
- 12 cup milk
- 3 large eggs, at room temperature
- 12 cup flour
- salt and pepper
- 1 pinch sugar
- 3 ounces gruyere, shredded (about 1 cup loosely packed, or, you can use Swiss)
Method
- 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 swears 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, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the sugar.
- Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
- Sprinkle half of the cheese and bake until puffed and golden-brown, 18 - 20 minutes.
- Top with the remaining cheese.
