Cheesy Asparagus Popover with Basil-Infused Baklouti Green Chili Oil
This is a work of art when it comes fresh out of the oven! It’s light and fluffy, yet flavorful and filling. Holey Cow cheese, made locally by Central Coast Creamery, is an excellent melting cheese that has a smooth, creamy texture and a crisp, buttery finish; it adds excellent flavor to this dish! For more layers of flavor, consider adding sautéed bacon and/or onions and bell peppers to add in with the asparagus.
Cheesy Asparagus Popover with Basil-Infused Baklouti Green Chili Oil
This is a work of art when it comes fresh out of the oven! It’s light and fluffy, yet flavorful and filling. Holey Cow cheese, made locally by Central Coast Creamery, is an excellent melting cheese that has a smooth, creamy texture and a crisp, buttery finish; it adds excellent flavor to this dish! For more layers of flavor, consider adding sautéed bacon and/or onions and bell peppers to add in with the asparagus. Adapted from Food Network. Serves about 6.
Ingredients
For the oil:
- 3 Tbsp Sigona’s Baklouti green chili olive oil warning, this is HOT! If desired, cut the Baklouti with another of Sigona’s regular olive oils
- 1 Tbsp minced fresh basil
- Salt and freshly ground pepper to taste
For the popover:
- Kosher salt
- 8 ounces asparagus ends trimmed
- Optional: Chopped sautéed bacon or lardons onions and/or bell peppers
- 4 to 6 large eggs
- 1/2 cup whole milk at room temperature
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 1 ½ cup coarsely shredded Holey Cow cheese divided
- 2 Tbsp butter
- 1/4 cup freshly grated Parmigiano Reggiano
- 1/2 cup sliced grape tomatoes
- 1 avocado sliced
Instructions
- For the oil: In a small bowl, mix together the oil/oils and minced basil. Season with salt and pepper, mix well and set aside to allow the flavors to meld.
- For the popover: Preheat the oven to 425°F. Place a 10- or 12-inch cast-iron skillet in the oven to heat. Add about 3 inches of water to a medium pot of water and bring to a boil. Meanwhile prepare an ice bath in a medium bowl. When water is boiling, add salt and the asparagus. Parboil the asparagus for 1 to 2 minutes, depending on the thickness of the asparagus. Use tongs to transfer the asparagus to the ice bath. When chilled, drain and pat dry. Set aside.
- Whisk together the eggs and milk in a large bowl until smooth. Slowly whisk in the flour and whisk until smooth; season with salt and pepper. Stir in 1 cup of the Holey Cow cheese.
- Use oven mitts to carefully remove the hot skillet from the oven. Add the butter to the skillet and stir until melted. Arrange the asparagus (and any additional sautéed add-ons) in the bottom of the skillet, season with salt and pepper. Slowly pour the egg mixture over the top of the asparagus then bake the mixture until puffed and golden brown, about 15 minutes.
- Carefully remove the hot skillet from the oven. Sprinkle the remaining Holey Cow cheese and the Parmigiano Reggiano on top. Carefully return the skillet to the oven to bake another 3 minutes or until the cheese is melted, then use oven mitts to remove the skillet from the oven for the final time.
- Top the popover with the tomatoes and avocado, then drizzle the top of the popover with 1 to 2 tablespoons of the basil-infused baklouti oil. Serve immediately with the remaining infused oil on the side.
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