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!
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.
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!
Top the popover with a fried egg to turn it into more of a light meal.
The gratuitous runny yolk shot:
Asparagus and Double Smoked Bacon Popover
Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!
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
- Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
- Rinse the asparagus under cold water and pat dry.
- 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.
- Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
- Add the butter to the skillet and let it melt.
- Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
- Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
- Transfer the pan to a preheated 425F/220C oven and bake until puffed and golden brown, about 15-20 minutes.
You never cease to amaze.
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!
WHat a yummy breakfast. Bacon gets to me every time.
lovely! The best thing is that it is one pan. WIth no flour in this- i can give it a go 🙂
There IS flour in this recipe.
Ah this looks so good – especially the gratuitous runny yolk shot! Fried eggs on top make everything better :).
Love this ~ a savory Dutch Baby!
yummy….
http://www.deccansojourn.com
What a wonderful idea! This popover looks really tasty.
Cheers,
Rosa
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…
I love how this is almost like a popover pizza! Sounds really delicious. Such an inventive idea!
This asparagus and double smoked bacon popover recipe is very creative! I love it. Thanks for sharing.
Bacon and asparagus, such a perfect combination! I would love a few slices of this for dinner or lunch. 😀
This looks absolutely wonderful! I can't wait to try this. I love everything about it!
~Kim
I love the idea of adding loads of other ingredients to a Yorkshire pudding/popover! Like a toad in the hole but even better!
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. 🙂
This looks really delicious. You are a master of melted cheese. Love your photos.
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…
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.
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.
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
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
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!
good morning and happy easter from denver, co. i've got my popover in the oven right now! it smells so delish 🙂
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).
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.
Thanks for recipe. I cooked it for dinner tonight, we had it with salad. It was delicious.
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.
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
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!
I made this last week as a way to try something new with my asparagus from the garden. It was great! Thanks for sharing such a great recipe. I will be making this one for again and again. I did make a few changes along the way. I added some water to the pan when frying the bacon to make it plump up, and I didn't have the right kind of cheese on hand, so I subbed with mozzarella.
I made this for supper last night. Yum!!
Jen: I'm glad you enjoyed it!
I made this last night for my starving fiancé! He loved it. Subbed in sharp cheddar for the cheese and it was great!
MerryNoelle: I'm glad that you and your fiancé liked it!
What size cast iron skillet did you use?
Thanks as would love to make tomorrow!
S
Sharleen Jones: A 12 inch skillet (measured on top); enjoy!
This sounds yummy with my favorite ingredients. I do lo-carb, so I’ll try it with almond flour. Any thoughts on that? Thanks so much.
What size cast Iron skillet do you use for this?
A 9-10 inch skillet. Enjoy!
This is in the oven as I type this and we can’t wait to try it. The smells were so good they pulled my husband out of bed and got my parents excited for another of my crazy experiments (we’re visiting for 10 days and I’ve been cooking a bunch of meals I’d pinned to try – no failures yet and I know the trend will continue with this one)
So Pop Overs are now Pizzas? I’m hoping images were wrongfully labeled or . . .