Monday, May 27, 2013

Asparagus, Mushroom and Bacon Popover

Happy Memorial Day!



I actually went out and bought a cast iron pan today. I've been eager to purchase one but have been putting it off. A couple of years ago I bought a dutch oven {which is cast iron with enamel} and absolutely love it. There are so many great things that can be made using cast iron, it's exciting to think about the possibilities.



Breakfast for dinner has always been a favorite of mine. Since it's my day off and Tim's off from school and work because of Memorial Day, I decided it was indeed a perfect time to make breakfast for dinner!


Asparagus, Mushroom and Bacon Popover
Recipe adapted from Closet Cooking

1/2 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
1 leek, thinly sliced

1/2 cup mushrooms, sliced
1 tablespoon butter
1/2 cup milk, warmed
3 large eggs, room temperature
1/2 cup flour
salt and pepper, to taste
1 cup jarlsberg, shredded




  • Preheat oven to 425 degrees.
  • Bring a pot of water to a boil and add the asparagus and cook until it turns bright green. Rinse the asparagus under cold water and dry.
  • Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
  • Add the leeks to the pan, saute until tender, about 2-4 minutes. Remove the leeks and add the mushrooms, repeating the process. Remove them from the pan as well.
  • Turn off the heat and add the butter to the skillet and let it melt.
  • Mix the milk, eggs, flour, salt and pepper in a bowl and pour into the pan.
  • Layer with the asparagus, mushrooms, leeks, bacon, and the cheese over the batter in the pan.
  • Transfer the pan to the oven and bake until puffed and golden brown, about 20-25 minutes.


I served this with delicious spicy roasted potatoes and a fried egg!


Ashley