Chef John's Bacon and Asparagus Dutch Baby
I'm seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I'd try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.
Preheat oven to 475 degrees F (245 degrees C). Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together...
- Yield: 4
- Cooking time: 15 Min
- Publisher: Allrecipes.com
- 3 large eggs
- 2/3 cup milk
- 1/2 cup finely grated Parmigiano-Reggiano cheese (not packed)
- 1/2 cup packed all-purpose flour
- 1 teaspoon lemon zest
- 3/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 1 tablespoon olive oil
- 6 strips bacon, cut into 1/2-inch pieces
- 1 cup trimmed fresh asparagus, cut into 1/4-inch pieces
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