Best Asparagus And Cheese Popover With Spicy Herb Oil Recipes

Cheese and Herb Popovers image

Provided by Trisha Yearwood

Time 1h5m

Yield 6 popovers and 1 cup dip

Number Of Ingredients 20

Nonstick cooking spray, for the pan
One 16.5-ounce container (about 3 cups) multicolored cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 sprigs fresh thyme
3 stems fresh rosemary
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
2/3 cup freshly grated Parmesan
1/2 cup chicken stock
2 tablespoons unsalted butter, melted
1 cup cake flour
2 tablespoons chopped fresh flat leaf parsley
2 teaspoons fresh thyme leaves
2 scallions, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
Serve warm with the blistered tomato dip.

Roasted-Garlic Asparagus image

Provided by Susie Fishbein

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Steps:

Preheat oven to 400°F.
Line a large jelly-roll pan with parchment paper. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
Transfer to a platter and serve hot.

Asparagus Popover image

Provided by Ms B.

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 tablespoons butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch sugar
3 ounces gruyere cheese, shredded

Steps:

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