“Spring is coming, spring is coming” is the daily chant I’m using right now to keep myself sane. We’ve had flashes of it with some 55-degree days, and it hasn’t been a hard winter in the Midwest, but I’m in need of sunshine, flip flops, eating dinner on the deck, drinking on patios, farmers markets, warm-months produce and consistent walks for my lab who desperately needs to learn how to walk on a leash. But I digress: ASPARAGUS SEASON IS COMING. This is how I truly know it’s spring, when this starts popping up in grocery stores and it’s NOT $4.99 a pound.
A Dutch baby is a cross between a popover, Yorkshire pudding, Gougere, and custardy pancake (all the puffy things). This one is filled with asparagus and melty, crusty cheese and topped with just enough spicy herb oil to give it some freshness. This would be a great brunch dish or might I suggest this for an easy dinner with a salad on the side? No matter the time of day, this will be a welcome addition to your menu.
[tasty-recipe id=”33606″]
Amanda, thank you for posting this recipe. I used your recipe for my first Dutch baby. Asparagus are in season here in California, and that inspired me to look for a recipe. Your recipe worked well overall. I sautéed my asparagus in butter with the lid on for a few minutes. The spicy herb oil was a hit. I needed about 4 more minutes than your recipe specified. Folks were very happy with the texture and flavor. Thus I wanted to thank you for taking the time to post the recipe.
Steve
Hi Steve! You’re very welcome! I’m glad it was a hit and thank you for the feedback. Next time I make it, I will try it your way and see how it turns out. Thank you for making the recipe and taking the time to comment ?