Asparagus Popover with Fontina and Spicy Herb Oil

September 20, 2015
Breakfast, Brunch

Bobby says: “This spring popover is like a cross between an omelet and a Dutch baby pancake; it emerges from the oven with a puffy crust and golden yellow center. Grassy asparagus and creamy fontina cheese are an awesome pairing, and the bright, just-spicy-enough herbaceous chile oil is truly delicious.”

In search of more brunch inspiration? This recipe comes from Bobby's newest cookbook, Brunch @ Bobby's -- get your copy now!

Serves 2 to 4

Nonstick cooking spray
½ pound asparagus, bottoms trimmed
4 large eggs
½ cup whole milk, at room temperature
½ cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
2 tablespoons unsalted butter
¼ cup freshly grated Parmigiano-Reggiano
Spicy Herb Oil (recipe follows)

1. Preheat the oven to 425°F. Spray a 12-inch castiron skillet with nonstick spray and put the pan in the oven to heat.

2. Bring a medium skillet of salted water to a boil, add the asparagus, and cook until just tender, about 2 minutes, depending on size. Drain, rinse with cold water, drain well, and dry on a plate lined with paper towels.

3. Whisk together the eggs and milk until smooth. Slowly whisk in the flour until smooth; season with salt and pepper. Add 3/4 cup of the fontina.

4. Using pot holders, carefully remove the pan from the oven, add the butter, and stir until melted.
Arrange the asparagus in the pan. Pour the egg mixture on top. Bake until puffed and golden brown, about 15 minutes. Do not open the oven while the popover is cooking.

5. Remove from the oven, sprinkle the remaining cup fontina and the Parmigiano-Reggiano on top, and return to the oven. Bake for 1 minute, until the cheese has melted. Remove from the oven, drizzle with some of the herb oil, and serve immediately.

Spicy Herb Oil
Makes About ½ Cup

½ serrano chile, finely diced
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper Put the serrano, parsley, mint, and basil in a small bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes and up to 2 hours before serving to allow the flavors to meld.