Asparagus Popover Food

THE BEST ROASTED ASPARAGUS

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.

BACON WRAPPED ASPARAGUS BUNDLES

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.

ASPARAGUS POPOVER

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.

ASPARAGUS POPOVER

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.

ASPARAGUS AND CHEESE POPOVER WITH SPICY HERB OIL

Steps:

• For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley. Add in the oil and season with salt and pepper.
• For the popover: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to heat. Prepare an ice bath in a large bowl and line a plate with paper towels.
• Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate.
• Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese.
• Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes.
• Remove the pan from the oven. Sprinkle the remaining fontina and the Parmesan on top, and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately.

FILLED POPOVER PUFFS WITH HAM-ASPARAGUS FILLING

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.