Asparagus and Cheese Popover with Spicy Herb Oil

Name: Asparagus and Cheese Popover with Spicy Herb Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 serrano chile, finely diced; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh mint; 1 tablespoon finely chopped fresh flat-leaf parsley; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper; Kosher salt; 8 ounces asparagus, trimmed; 4 large eggs; 1/2 cup whole milk, at room temperature; 1/2 cup all-purpose flour; Freshly ground black pepper; 1 cup coarsely shredded fontina cheese; 2 tablespoons butter; 1/4 cup grated Parmesan

Servings: persons

1 serrano chile, finely diced
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Kosher salt
8 ounces asparagus, trimmed
4 large eggs
1/2 cup whole milk, at room temperature
1/2 cup all-purpose flour
Freshly ground black pepper
1 cup coarsely shredded fontina cheese
2 tablespoons butter
1/4 cup grated Parmesan

1
For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley.
2
Add in the oil and season with salt and pepper.
3
For the popover: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to heat.
4
Prepare an ice bath in a large bowl and line a plate with paper towels.
5
Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size.
6
Drain, drop into the ice bath and dry on the prepared plate.
7
Whisk together the eggs and milk until smooth.
8
Slowly whisk in the flour and whisk until smooth.
9
Sprinkle the egg mixture with some salt and pepper.
10
Add 1/2 cup of the fontina cheese.
11
Using pot holders, carefully remove the pan from the oven.
12
Add the butter to the hot pan and stir until melted.
13
Arrange the asparagus in the bottom of the pan and then season with salt and pepper.
14
Pour the egg mixture over the top.
15
Bake until puffed and golden brown, about 15 minutes.
16
Remove the pan from the oven.
17
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.
18
Remove from the oven and drizzle with some of the herb oil.
19
Serve immediately.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 serrano chile, finely diced, 1 tablespoon finely chopped fresh basil, 1 tablespoon finely chopped fresh mint, 1 tablespoon finely chopped fresh flat-leaf parsley, and more.

Yes, Asparagus and Cheese Popover with Spicy Herb Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!