Also, the oil that he makes has chili in it, making it spicy. I would make it without the raw chili. You could put some hot sauce on your food if you like it.
Serves 2 to 4
Nonstick cooking spray
½ pound asparagus, woody bottoms cut off & discarded, cut tops once lengthwise.
4 large eggs
½ cup whole milk, at room temperature
½ cup all-purpose flour
salt and freshly ground black pepper
1 3/4 cup shredded fontina cheese
2 tablespoons unsalted butter
¼ cup freshly grated Parmigiano-Reggiano
Herb Oil (recipe follows)
1. Preheat the oven to 425°F. Spray a 12-inch cast iron skillet with nonstick spray and put the pan in the oven to heat.
2. Bring a medium skillet of salted water to a boil, add the asparagus, and cook until just tender, about 2 minutes, depending on size. Drain, rinse with cold water, drain well, and dry on a plate lined with paper towels.
3. Whisk together the eggs and milk until smooth. Slowly whisk in the flour until smooth; season with salt and pepper. Add 3/4 cup of the fontina.
4. Using pot holders, carefully remove the pan from the oven, add the butter, and stir until melted.
Arrange the asparagus in the pan. Pour the egg mixture on top of them. Bake until puffed and golden brown, about 15 minutes. Do not open the oven while the popover is cooking.
5. Remove from the oven, sprinkle the remaining cup fontina and the Parmigiano-Reggiano on top, and return to the oven. Bake for 1 minute, until the cheese has melted. Remove from the oven, serve immediately, and have each person lightly drizzle their portion with some of the herb oil.
Spicy Herb Oil
Makes About ½ Cup
½ serrano chile, finely diced
1 1/2 tablespoons finely chopped fresh parsley
1 1/2 tablespoons finely chopped fresh basil
½ cup extra-virgin olive oil
salt and freshly ground black pepper
Put the serrano, parsley, and basil in a small bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes and up to 2 hours before serving to allow the flavors to meld.
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