From May Rachael Ray Everyday-They sure sound good to me!
Linda
Asparagus Popover
1 lb asparagus
2 T butter
1/2 cup milk
3 large eggs, room temperature
1/2 cup flour
Salt and pepper
Pinch sugar
3 oz gruyere or Swiss cheese, shredded (1 cup loosely packed)
Position a rack in the lower third of oven and preheat to 425. In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.
In a medium cast iron skillet, add the butter. Place the skillet in the oven to melt the butter.
In a medium bowl, microwave the milk on high for 30 seconds. Whish in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.
Add the asparagus pieces to the hot cast iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden brown, 18-20 minutes. Top with remaining cheese.
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Asparagus Tempura
Dipping Sauce
1/4 cup yogurt
2 T mayonnaise
2 T Dijon mustard
1 T honey
4 cups vegetable oil
3/4 cup flour
1/2 cup cornstarch
1/4 cup sesame seeds, optional
3/4 t salt
1/2 t baking soda
1 cup seltzer, room temperature
1 lb asparagus
In a small bowl, stir together yogurt, mayonnaise, mustard and honey.
In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 on deep fry thermometer.
Meanwhile in a large bowl, whisk together flour, cornstarch, sesame seeds, salt and baking soda. Whisk in seltzer until smooth.
Add the asparagus to batter and turn to coat. Transferring one piece at a time, add about one-quarter of asparagus to hot oil and cook, turning until golden and crisp, 1 1/2-2 minutes
Drain on paper towels. Repeat with remaining asparagus, allowing the oil to return to 375 between batches. Serve hot with dipping sauce.