Asparagus Popover Recipes

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

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.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
• In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
• Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.

Steps:

• For Puffs:.
• Heat oven to 400 degrees.
• Heat water and margarine to boiling in 1 1/2 quart saucepan.
• Add baking mix, all at once.
• Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes.
• Remove from heat; beat in eggs, one at a time.
• Continue beating until smooth.
• Drop 6 mounds of dough at least 3 inches apart onto aluminum foil-covered cookie sheet.
• Bake until puffed and dark golden brown, 25 to 30 minutes.
• Cool 5 minutes before removing from cookie sheet.
• Carefully remove from cookie sheet; cool completely.
• Cut off tops of popovers with serrated knife.
• For Filling:.
• Cook asparagus as directed on package; drain and reserve.
• Heat margarine in 2 quart saucepan over low heat until melted.
• Stir in baking mix, mustard, salt and pepper.
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
• Remove from heat; stir in milk.
• Heat to boiling, stirring constantly; boil and stir 1 minute.
• Reduce heat; stir in cheese until melted.
• Add mushrooms; cook until wilted, about 2 minutes.
• Stir in asparagus and ham; heat through.

Steps:

• 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.