Total Time
35mins
Prep 15 mins
Cook 20 mins

From the May 2008 issue of Everyday with Rachael Ray. This is super easy and makes a quick breakfast, lunch or dinner. She suggests that for a change, you may want to sprinkle cooked bacon into the batter.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. 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.
  3. Drain and rinse with cold water, then pat dry with paper towels.
  4. Cut the spears crosswise into thirds.
  5. In a medium cast-iron skillet, add the butter.
  6. Place the skillet in the oven to melt the butter.
  7. In a medium bowl, microwave the milk on high for 30 seconds.
  8. Whisk in the eggs, then the flour, salt, pepper, and sugar.
  9. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
  10. Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
  11. Top with the remaining cheese.
Most Helpful

5 5

Absolutely delicious and so easy to make. I made it as posted just added a little extra cheese. I cut the asparagus first, quickly blanched, then iced them. They were the perfect crispness when the dish was baked. Great recipe!

5 5

This is a really nice dish. I used pepper jack cheese and would use it again. The flavor from the asparagus really came through. I was afraid the batter may be to heavy, but it wasn't. Served with salad and grilled chicken. Looking forward to making this again with different veggies and seasonings. Thanks so much for posting!

5 5

I didn't exactly make this from your recipe on Zaar but made it from Rachel Ray. I had saved it but ever had made it. I had some extra asparagus and wanted to make breakfast. This is what I used this am. Then looking through some posts this morning, I found this listed as a recipe someone suggested for "Creative with Asparagus." This is really a great easy recipe and takes no time. I did have some proscuitto and shallots on hand and added a small amount of each. About 1/2 cup each. The bright cream asparagus with the puffy type of base was just great. I suggest gruyere which is what I used, but swiss would also work. Personally, I would use a cheddar. But as another reviewer mentioned, you can easily use other vegetables and other cheese combinations. It was great ... and even though I didn't see yours posted first, I wanted to mention what a nice recipe it was. Breakfast, Lunch, or as a nice side dish along side some baked salmon would be wonderful, or just alone with a salad for dinner. Really good, thx for listing it here.