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