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

Spring butter lettuce salad with heirloom tomatoes,medium-boiled eggs, toasted walnuts, 
sliced green apples, & shaved asparagus

with champagne pear vinaigrette

herb & white cheddar popovers

asparagus & fontina dutch baby

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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