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Asparagus and Double Smoked Bacon Popover

Asparagus and Double Smoked Bacon Popover
Right now we are in the middle of asparagus season and I have certainly been taking advantage of it, picking up several bundles of it each week. Not too long ago I came across the idea of topping a popover with things and I was thinking that an asparagus popover would be a great way to try out the new idea. A popover is a light hollow roll, similar to a yorkshire pudding, that is made with an egg batter that is baked at a high temperature and when it bakes the batter puffs up "popping over" the top of the baking dish. Popovers are normally made in a muffin pan but you can also make them as single large one as I have done here and this allows you to get more toppings on. Since the asparagus seemed kind of lonely on the popover all by itself, I invited double smoked bacon, leeks and cheese as well and turned it into a party!

Asparagus and Double Smoked Bacon Popover
It turns out that popovers are super easy to make! You pretty much just mix the simple batter, pour it into the hot pan, top it with the toppings and bake it. In under 20 minutes your popover is done and ready to eat! My first attempt at a topped popover, the asparagus and double smoked bacon popover, turned out amazingly well! I really like the light and fluffy texture of the popover and this particular flavour combination of toppings was spectacular! I imagine that this popover would also work well with wild leeks if they were available.

Asparagus and Double Smoked Bacon Popover
I am definitely taken by the idea of popovers right now! You could top them with pretty much anything and I could easily see them working with sweet toppings as well as savoury and they would work as a breakfast, lunch, dinner or even a snack. I can't wait to experiment with some more popover ideas!

Asparagus and Double Smoked Bacon Popover
Top the popover with a fried egg to turn it into more of a light meal.

Asparagus and Double Smoked Bacon Popover
The gratuitous runny yolk shot:

Asparagus and Double Smoked Bacon Popover

Asparagus and Double Smoked Bacon Popover

Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Printable Recipe
Ingredients
  • 1 pound asparagus, trimmed and cut into 1 inch pieces
  • 4 slices bacon, cut into 1 inch pieces
  • 1 leek, thinly sliced
  • 1 tablespoon butter
  • 1/2 cup milk, warm
  • 3 large eggs, room temperature
  • 1/2 cup flour
  • salt and pepper to taste
  • 1 cup gruyere, shredded
Directions
  1. Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
  2. Rinse the asparagus under cold water and pat dry.
  3. Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
  4. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
  5. Add the butter to the skillet and let it melt.
  6. Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
  7. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
  8. Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.

Similar Recipes:
Wild Leek and Double Smoked Bacon Tart
Asparagus and Gruyere Tart
Asparagus Carbonara
Yorkshire Pudding

29 comments:

Unknown said...

You never cease to amaze.

Steve @ the black peppercorn said...

I am like you and have been taking advantage of the fresh asparagus. YUM!! This popover looks great. Asparagus goes so well with bacon. I am sure this is delish!

GirlieBlogger@Beauty Fashion Blog Seattle said...

WHat a yummy breakfast. Bacon gets to me every time.

daphne said...

lovely! The best thing is that it is one pan. WIth no flour in this- i can give it a go :)

atoastandtea said...

Ah this looks so good - especially the gratuitous runny yolk shot! Fried eggs on top make everything better :).

Deborah said...

Love this ~ a savory Dutch Baby!

Nona shivangi said...

yummy....
http://www.deccansojourn.com

Rosa's Yummy Yums said...

What a wonderful idea! This popover looks really tasty.

Cheers,

Rosa

Kathleen Richardson said...

You've outdone yourself this time. Bacon, asparagus and leeks on a popover and gruyere to boot! Sounds almost to yummy to be true.

Keep writing...

Joanne said...

I love how this is almost like a popover pizza! Sounds really delicious. Such an inventive idea!

Jeff @ Cheeseburger said...

This asparagus and double smoked bacon popover recipe is very creative! I love it. Thanks for sharing.

Jenny @ Ichigo Shortcake said...

Bacon and asparagus, such a perfect combination! I would love a few slices of this for dinner or lunch. :D

Kim and Julie (Sunflower Supper Club) said...

This looks absolutely wonderful! I can't wait to try this. I love everything about it!
~Kim

Su-Lin said...

I love the idea of adding loads of other ingredients to a Yorkshire pudding/popover! Like a toad in the hole but even better!

love cooking said...

This looks great, I like it very much. Guess any ingredients will be nice for the topping. Probably top with seafood such as mussels, squids or shrimps will be really good too. :)

Lynne @ CookandBeMerry said...

This looks really delicious. You are a master of melted cheese. Love your photos.

Javelin Warrior said...

Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I'm featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It's a pleasure following your creations…

Chris said...

Tell me more about the double smoked bacon. Did you buy a slab and then smoke it a second time or did you smoke sliced bacon that was already smoked? You have my curiosity up.

Kevin said...

Chris: I actually get the double smoked bacon from a local butcher and it definitely is smokier than regular smoked bacons. I image that he smokes it twice or for longer. I will have to ask the next time that I get some.

Scarlett said...

Although I LOVE asparagus, my husband doesn't. He's picky, picky. He won't eat broccoli either. I was thinking of making this with one half asparagus & the other half something else. Sort of like you order a pizza. Does anyone have any suggestions for the other half? Maybe green beans or chicken? Cooking for this man is like cooking for a picky child! LOL

Scarlett said...

I LOVE asparagus, however, my husband doesn't. Nor will he eat broccoli. I was thinking of trying this with one half asparagus & the other half maybe green beans or chicken (any suggestions??) Sort of like a half & half pizza. Does anyone think this could work & again, any suggestions for hubby's side? I swear, it's like cooking for a picky child sometimes!! LOL

Kevin said...

Scarlett: It really is like a pizza and the topping choices are near limitless! Some sauted zucchini would go well with the bacon and is in season right now. Otherwise you could run with the pizza idea and use pepperoni or maybe even some buffalo chicken and blue cheese. Enjoy!

Jenny Jackson said...

good morning and happy easter from denver, co. i've got my popover in the oven right now! it smells so delish :)

Anonymous said...

we'll have this for dinner tonight w/sautéed red, yellow & orange peppers and mushrooms. topped w/fried eggs. love the idea of popover batter cooked in something besides the "official" popover pan (I don't have one).

Sika said...

I didn't know that you can make popover this way. I definitely have to try your recipe. You're right and all the comments, the possibilities of combinations are totally open.

Anonymous said...

Thanks for recipe. I cooked it for dinner tonight, we had it with salad. It was delicious.

Chris Scrappin and Stampin in Texas said...

I want to try this recipe, but I don't have a cast iron skillet. Will that make a difference? Thanks, love your blog and recipes.

Peter @ Feed Your Soul Too said...

Kevin, I always like your recipes and love your pics. I featured this one on my Friday Five - Smoked addition over @ Feed Your Soul Too - http://www.feedyoursoul2.com/2013/07/friday-five-smoked-addition.html

Kevin Lynch said...

Chris Scrappin and Stampin in Texas: You should be able to use any pan that is safe in the oven at 425F. I like the cast iron pan for this because it can handle the heat and it's 'no stick' properties. Enjoy!

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