Bacon & Asparagus Dutch Baby, Baby!
I've been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I'm not sure that means it's a hot new trend, I figured I would get in on the ground floor with this amazing bacon and asparagus version, just in case.
Above and beyond the ingredients, the most important thing here is using a cast iron pan similar to, or better yet, exactly like, the 12-inch example seen herein. These relatively cheap and indestructible pans are one of the best kitchen investments of all time, but if you don't have one, there is a Plan B.
You'll have to do the bacon and asparagus steps in a frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.
It will take a few extra minutes in the oven, but just simply bake it until it's browned, and properly puffed. It won't work as well, but you should get similar results. Either way, I really hope you give this wonderful bacon and asparagus Dutch Babya try soon. Enjoy!
Ingredients for 2 large or 4 small portions:
- 3 large eggs
- 2/3 cup milk
- 3/4 teaspoon kosher salt
- 1/2 cup finely grated Parmigiano-Reggiano (1/4 cup if packed, but don’t pack it)
- freshly ground black pepper and cayenne to taste
- 1 tsp lemon zest
- lemon zest
- 1/2 cup all-purpose flour *packed
- *push and pack as much flour as you can fit into the 1/2 cup measure)
- 1 tbsp olive oil
- 6 strips bacon
- 1 generous cup sliced fresh asparagus
- - Bake at 475 F for about 12-13 minutes, or until browned and puffed