Cathy at Noble Pig posted another recipe I just had to try: Noble Pig: It’s A Bird…It’s A Plane…. Asparagus Popover. Just the title … 😉 It’s not exactly the same as the popovers* I fondly remember my grandmother making too many years ago, but it’s really good!
My main variation was mis-remembering the variety of cheese when I shopped, so I ended up using Emmentaler instead of gruyere, but I loved it.
Himself, not so much, but mainly because of the total absence of meat. I think it’s a recipe that invites many variations, and I plan to try several more. Leftover ham or chicken comes to mind …
*My grandmother’s popovers were just flour, milk, eggs and a pinch of salt, beaten together and baked in greased custard cups. They raised up huge in the oven, and were mostly steam and air, surrounded by a crisp-on-the-outside, soft-on-the-inside shell, to be eaten while still hot, and slathered with butter or jam or … yum! I still have her custard cups, and I’ve fixed them for our kids, but I should probably pass the habit along to the grandkids as well.