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...


Ingredients

  • 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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