Wednesday, April 16, 2008

Asparagus Popover

I'm not a fan of any of Rachel Ray's TV shows, but I do like her magazine. My Dad and I take turns buying it every month, and after both households have read the magazine, it goes into "the library" (a wicker basket next to my bookcase) for future reference.

I always forget about the magazines as soon as they hit the basket, and as far as I can recall, I've never made a recipe out of one of her magazines.

Until now!

When I picked up the May Rachel Ray magazine at Costco on Saturday we also bought 2 pounds of asparagus. So when I found the recipe for the Asparagus Popover in the magazine Saturday night, all I had to do was add gruyere to the shopping list for Sunday.

And I did!

And we made it tonight for dinner and it was really really good. And easy to make. And we`ll have it a couple more times this Spring I bet. I've got my eye on a couple more recipes from this month. The asparagus tempura is calling to me, as are the turkey meatballs.

I know everyone has strong feelings about Rachel Ray, but what about her magazine - anyone read it? What do you think?

Asparagus Popovers
adapted from Everyday with Rachel Ray

serves 4

1 lb asparagus
2 tb butter
1/2 cup milk
3 eggs
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
3 oz gruyere, shredded or finely chopped

Preheat oven to 425'.
Bring a couple of inches of water to a boil in a large pan. Add asparagus and cook 3-5 minutes, until crisp-tender. Drain, rinse with cold water, then cut the asparagus spears into thirds. Set aside.
Put milk in a large microwave safe bowl and microwave for 30 seconds. Whisk in the eggs, then whisk in the flour, salt, pepper and sugar.
Place the butter in your oven safe skillet or baking dish and place in the oven. When the buttter has melted, remove from the oven and add the asparagus pieces in one layer (if possible). Pour the batter over top, and sprinkle the cheese evenly over the top. Bake for 15-20 minutes, until golden brown and set.


MyKitchenInHalfCups said...

I used to watch her a little, never looked at the magazine. Now I will be checking it. This looks excellent! She's always struck me that she presents herself as a cook not a chef. Wonder why it's called a popover? Must try.

Peter M said...

Sara, I'm with you on this one...the recipes are far better in the magazine, as seen from the one I pilfered from the Dr.'s office!

Patricia Scarpin said...

Sara, anything with asparagus has my undivided attention - this looks delicious!

breadchick said...

Sara, I'm thinking that as soon as I get home on Thursday evening, asparagus is going on my list for Saturday's first farmers market of the season and this is what I'm having for dinner.

It will also be my first RR recipe! Thanks for sharing.

Rachel said...

This looks great, I am so happy asparagus is in season.

Valerie Harrison (bellini) said...

I am on the fence about Rachel Ray. She does have some delicious and easy recipes in her cookbooks and magazine. I am not a big fan of her style of cooking show but these asparagus recipes sound amazing. What's not to love:D

Karen Baking Soda said...

This sounds (and looks amazing) especially right now, I wish I could come over and grab the left overs (were there any?).
But why pop overs? I was thinking pop overs -duh, my starving mind speaking- but this is what I might call souffle maybe?

Geggie said...

She annoys me. But, I have to agree, the magazine is pretty good.

test it comm said...

That does sound good! Asparagus, gruyere, and eggs...yum!

Anonymous said...

I love the magazine- hate the show. I subscribe to the magazine, and usually use at least 2 or 3 of the recipes. I also enjoy the sections on gadgets and gift ideas.

Jenny said...

I was given a subscription as a gift, and so far the last two editions are still sitting at the front door, waiting for me to look at them. It's okay, but doesn't really compare to my Fine Cooking magazine, and is a very quick read when I do pick it up. Some good recipes in it though, when I eventually get around to reading it.

Deborah said...

I love her magazine! In fact, a couple of weeks ago, I did a whole 7 days from the 7 days 7 dinners section in the March issue. It is probably my most used magazine.

Lisa Turner said...

This is a perfect spring dish. My sweetie loves asparagus and he would be singing my praises if I made this for him. Thanks for sharing!

Deborah said...

My husband hates it when I have her show on - he can't stand her voice. I have to admit, listening to her is kind of annoying...but I usually come away with a few good ideas (If only she'd take "sammies" out of her vocabulary!). I've never bought her magazine, but this looks really good!

Maggie said...

I saw this recipe in the magazine this month and really wanted to try it. I'm glad it came out well for you.
Her show personally drives me nuts, but I like that she uses real ingredients in quick cooking ways. I often like the dessert recipes in the magazine. Some that I've tried have come out really great and I've used them over and over again.

Anonymous said...

this looks like no popover i've ever seen, but it's got asparagus, so it can't be all bad. plus, we're talking about rachael ray here, so you know it's not going to be an actual popover.

the show irritates me so much - not the cooking necessarily, just her - that i can't bear to read the magazine.

Celine said...

I'm no fan of RR either, but I have some strange fascination with watching her show, just like with Oprah and Martha.
your popover turned out beautifully!

Melita said...

I like this recipe, simple, yet promises great taste for me. I love asparagus. Thanks for sharing!

Anonymous said...

Rachael? For me, she talks too much and I have to turn her off long before her recipe is completed! I never make her recipes either. When she says "everyone into the pool", its usually a pool of evoo deep enough to drown 'everyone'in. Sure its good for you, but its still fat and ALL fats are fattening. Moderation, Rachael, please! And the cheese...Same thing, she uses heaps, and its NOT so healthy. A little quality cheese goes a long way for flavor! No thanks to her recipes. I don't want as much junk in my trunk as she has in hers!