asparagus & fontina dutch baby

I hope you had a wonderful Easter!

I'm excited to re-post this delicious (and easy-to- prepare) Spring-inspired Dutch Baby. It is so delicious!

I prepared it over the weekend for our little crew to enjoy, along with some traditional Easter fare. 

My husband was home with us for the long weekend, so I wanted to be sure that he enjoyed lots of home-made meals.

One of the many meals I prepared over the weekend was this amazing soup.  It's crazy delicious . . . and filled with colorful Spring vegetables, fresh herbs, creamy Cannellini white beans, and crumbled spicy Italian sausage. It's seasoned with smoked paprika, garlic, tomato . . . and so dang good! I can't wait to share the simple recipe with you!

But until then, please enjoy this beautiful and delicious Spring-inspired recipe . . . 

.     .     .     .     .     .     .     .     .     .

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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Simply Suzannes at Home

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I love reading your comments and appreciate them so much!

asparagus and fried eggs on a toasted baguette

I'm so excited to share this simple and delicious appetizer with you!

Well,  it can be an appetizer or part of a meal . . . that's what makes them so great.

I make these on the weekend for a light and easy lunch for myself and my husband . . . and when I serve them for dinner, I add a fresh arugula salad with garden heirloom tomatoes, and a simple vinaigrette. Yum!

And the best part . . . the soft cooked egg yolks become a delicious sauce for the bread, prosciutto, and asparagus. If you don't have prosciutto, then substitute with bacon . . . It tastes great too!

The creamy, salty Pecorino Romano (and fresh cracked pepper!) makes this simple dish extra yummy!

I think you'll love how fast and easy it is to prepare; and the best part . . .  it's all made in one pan! Just like my recipe for roasted chicken thighs with Spring vegetables.

This is one simple dish that I know you and your family will love, too!

asparagus, prosciutto, and fried eggs 

on a toasted baguette

.     .     .     .     .     .     .     .

Cut four 1/2-inch thick slices of baguette, on a diagonal.
Lightly toast.
Rub one side of each slice with a large clove of garlic and brush lightly with olive oil.

Put one slice on each of the 4 plates. 

Ribbon one slice of Prosciutto on each slice of bread (see photos below).

Trim 1 pound of asparagus. 

Put in a 12-inch nonstick skillet with 1/2 cup water, 1 Tablespoon olive oil, and 1/2 teaspoon salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

When the asparagus is ready, divide it among the pieces of toast.

Wipe out the skillet with paper towels if wet, add 2 Tablespoons of olive oil, then crack one egg at a time into the hot skillet, sprinkle each with salt and freshly ground pepper; cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg.

Garnish with Pecorino Romano and serve.

LET'S STAY in touch!

Simply Suzannes at Home

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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

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.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest



Thank you so much for stopping by!
I love reading your comments and appreciate them so much!

sauteed asparagus with shaved Parmesan

I prefer roasting vegetables, but all too often, our outdoor Summer temperatures are too hot  . . . and I'm using alternative cooking methods.

I don't want hot temperatures to deter me from enjoying cooked vegetables, so I saute them. 

Sauteing is a quick and simple cooking method. 

The secret to delicious sauteed vegetable dishes is often in the ingredients.  

         Good olive oil is a must . . . sea salt ( I use Redmond's Sea Salt) . . .

     . . . and lemon zest!  Lemon zest awakens and brightens each vegetables' flavor.

 

This timeless end-of-Summer dish is brought to life with a sprinkling of lemon zest 

to awaken the natural flavors in the asparagus,

and shavings of Parmesan for a creamy, salty finish.

So simple. So delicious.

Sauteed Asparagus 

with shaved Parmesan

.     .     .     .     .

1 pound asparagus

2 tablespoons olive oil

sea salt

freshly ground black pepper

1 teaspoon lemon zest

shaved Parmesan, for serving

sea salt, for serving

.     .     .     .     .

 

  

 Preparation

Cut off the tough ends of the asparagus, and slice the stalks diagonally into 2-inch pieces.

Warm the olive oil in a large saute pan over a medium heat and add the asparagus.

Add the salt and pepper, to taste, if desired.

Cook for approximately 5 to 10 minutes until al dente, tossing occasionally.

Plate the asparagus. Sprinkle with lemon zest, shaved Parmesan, and sea salt. 

Serve hot.

Enjoy!

  

LET'S STAY in touch!

Simply Suzannes at Home

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end of Summer harvest table . . .

It' so hard to believe that it's already September.

In a few short weeks we will welcome Fall . . . and its humble beauty and cooler temperatures (hopefully!). 

I mentioned in an earlier post that I embrace the end-of-Summer.

For me, my thoughts naturally fall towards a time of harvesting . . . vegetables, like eggplant, asparagus, yellow squash, and zucchini . . . and fruits, like berries, apples, pears, and plums.

I dream of simple, delicious meals . . . and desserts.

Sunflowers.

Apples. Beautiful apples.

I make plenty of salads through the end of Summer.

And along the way, I discovered dandelion greens.

I add them to our salads for their unique flavor and health benefits.

 

Eggplants . . . Summer's most beautiful purple fruit.

Did you know that they come in all sizes, shapes, and colors?

The smaller eggplant (seen below) is called Italian Eggplant. 

I love to slice them in discs, and then bread and bake them. They are wonderful added to pasta dishes, and atop salads (instead of croutons)!

Hello, strawberries!

                    Our kids LOVE them!

I buy up to 5 baskets every week, year round. 

I will share, however, that they are best in the Summer . . . and the most affordable at the end-of-Summer (smile).

Ahhhhh . . . . asparagus.

I tried it for the first time last Summer in a beautiful ribbon salad.

Since then, I've ventured into new asparagus dishes.

My favorite way to prepare them is simply sauteing them in olive oil  . . . and then dressing them with salt, pepper, lemon zest, and shaved Parmesan. So light and delicious.

Aren't they beautiful?

Stone fruits, like yellow & red plums and peaches have been exceptionally sweet this year. 

What a treat!

Each season brings forth its own unique fruits and vegetables.

And although I'm excited for the variety of squash, pumpkins, and sweet potatoes brought by Fall,        

I am so grateful for the bounty brought by Summer . . . and its end.

LET'S STAY in touch!

Simply Suzannes at Home

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