Tuesday, April 7, 2015

asparagus & fontina dutch baby



Do you remember when I introduced you to a simple and sweet Dutch Baby shortly after returning home from our Winter vacation in January?

Well, I've experimented with the savory side of the recipe since returning home . . . and just love its versatility!




I'm a big fan of its savory side . . . and my husband of its sweet side (no surprise!).

Asparagus and Fontina is my favorite Spring-time version!




Asparagus is so sweet this time of year . . . and compliments the creamy, nuttiness of the Fontina so well. Oh gosh, YUM!




For the perfect finish, I sprinkle Parmesan cheese over the top before baking it, making a yummy, tender salty crust (see photos below); and then sprinkle more freshly grated Parmesan on top after I take it out of the oven.

Do you see how the Parmesan coats the asparagus? It's so incredibly good!






Seriously, this savory Dutch Baby is so light and delicious that it's hard not to eat the whole thing!

I prepared two Easter meals over the weekend. One for my extended family for our Annual Easter gathering on Saturday (the day before Easter), and one for my little family on Easter Sunday.

our Easter Sunday menu
.     .     .     .     .
basket of fresh strawberries
with champagne pear vinaigrette
herb & white cheddar popovers
honey glazed ham

dessert
.     .     .     .     .
lemon honey cream ice box cake
citrus tea cakes with orange glaze

This might be my favorite Spring menu ever . . . and it looks gorgeous on a plate, too!




a savory dutch baby
an oven-baked pancake
.     .     .     .     .     .
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
1 bunch asparagus, heads only (about 3-4 inches)
1 cup fontina, grated
1/2 cup fresh grated Parmesan
1/4 teaspoon salt
1/2 teaspoon pepper
 ¼ cup butter, salted
.     .     .     .     .     .

Preparation
Preheat oven to 425°.

Whisk eggs, milk, flour, salt, and pepper in a medium bowl until smooth. Stir in cheese.

Melt butter in a 10” skillet, preferably cast iron, in the oven.

Carefully pour pancake mixture over melted butter. Fan asparagus heads in batter (see photo). Sprinkle top with 1/4 cup grated Parmesan. Return pan to oven,



Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Sprinkle remainder of Parmesan cheese over the top.

Slice and serve. Enjoy!

**If baking in a glass dish, add 3-5 minutes to baking time.









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19 comments:

  1. It's beautiful and sounds delicious!

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  2. This looks and sounds amazing! I need to pick up some Fontina tomorrow...this will make a great light supper. Thanks for sharing.

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  3. Huh! I can't say I've ever thought of a savory dutch baby. This sounds wonderful!

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  4. That looks absolutely delicious!

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  5. I think I would prefer the savory side too. It looks delicious and it photographs beautifully. What a wonderful dish for a brunch or lunch or frankly -- anytime. Thank you so much for sharing.

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  6. Sounds delightful! I'm in when melted butter is involved ;)

    I hope you will join us for the Idea Box Party this week:

    http://milaslittlethings.com/2015/04/idea-box-thursday-link-party-5.html

    xx
    Mila

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  7. I love asparagus, but I never cook with it much. I really don't know why because when I do I always enjoy it. This might inspire me to buy it again!

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

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  8. I love asparagus and this looks so pretty. I've pinned it and will be using the recipe. Thank you for giving me a great idea. Stopping by from Marvelous Monday

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  9. That looks perfect for spring! Thanks for joining Home Sweet Home!
    Sherry

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  10. I have made dutch babies before but never a savory one. This looks utterly delicious and since I have some asparagus growing in our garden, I'm making this soon! Thanks so much for sharing your recipe!

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  11. Suzanne ~
    Thanks for sharing at the Thursday Favorites Blog Hop! Hope to see you back tonight! I featured you on Tuesday Treasures.

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  12. Oh yum! This looks amazing! In fact, your whole Easter menu sounds amazing! Next year, I am coming over to your house for Easter! Yum! I am pinning this recipe and trying it out for sure! Thanks for sharing!

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  13. This is right up my alley! Can't wait to try it. Just letting you know it will be featured tonight at Best of the Weekend! Hope you'll stop by because we are having a Giveaway!

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  14. I love asparagus this time of year, this sounds like a wonderful preparation! Thanks for sharing at What'd You Do This Weekend?!

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  15. My mouth is watering just from looking at these pictures!
    Thanks for linking up at the Talented Tuesday Link Party :-) It would be great if you joined us again this week!

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  16. Oh Suzanne, I just want to come and eat at your house every day!

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  17. Happy to feature you at Be Inspired this morning. Thanks so much for being a party regular! ... Hope you have an awesome day!

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  18. Oh yum! I have this same pan and can't wait to try this. Love Asparagus!! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

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  19. I've not had a dutch baby before, but this looks fabulous!! We love asparagus.

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