Chef John's Bacon and Asparagus Dutch Baby

Prep Time: 10 mins Cook Time: 15 mins Servings: Servings: 4 Source:

Ingredients

3 Egg, whole, raw, fresh

⅔ cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A

½ cup Cheese, parmesan, grated

½ cup Wheat flour, white, all-purpose, enriched, bleached

1 teaspoon Lemon peel, raw

¾ teaspoon Morton Kosher Salt, coarse

1 pinch Spices, pepper, black

1 pinch Spices, pepper, red or cayenne

1 tablespoon Oil, olive, salad or cooking

6 strips Pork, cured, bacon, raw

1 cup Asparagus, raw

Directions

Instructions Checklist

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 until completely combined.

Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.

Pour batter into pan in a circular motion.

Bake in preheated oven until browned and puffed, 12 to 13 minutes.

Notes

This recipe makes 2 large or 4 small portions.

Nutrition

287.2 calories; 17.5 g protein; 16.3 g carbohydrates; 167 mg cholesterol; 906.7 mg sodium. Full Nutrition