Brown Butter Parmesan Dutch Baby with Fresh Asparagus

While it may sound odd, a Dutch baby is simply a large baked pancake that is similar to a Yorkshire pudding. It makes an ideal centerpiece for breakfast, brunch or a light lunch, especially when topped with lightly sautéed fresh spring asparagus with a hint of lemon. Be sure to whisk the eggs vigorously so the pancake rises to fluffy heights in an enameled cast iron Braiser – and then serve it immediately from oven to table before it deflates.

• 2 tablespoons olive oil
• 1 shallot, sliced
• Salt
• 1 pound asparagus, cut into 2-inch pieces
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Freshly ground black pepper
• 4 tablespoons unsalted butter
• 3 eggs
• 1/2 cup whole milk
• 1/2 cup flour
• 1/2 cup grated parmesan cheese
• Fresh chives, chopped

Preheat oven to 450°F. 

Heat olive oil in a small Braiser set over medium-high heat. Add the shallot and a pinch of salt, lower heat to medium-low and cook until shallot is softened, about 5 minutes.

Raise heat back up to medium and add the asparagus. Cook for 3 minutes, then cover, turn off the heat and allow the asparagus to steam for 5 minutes longer. Remove the asparagus and shallots from the pan and place in a medium mixing bowl. Add lemon zest, lemon juice and Dijon mustard to the asparagus, and stir to combine. Season to taste with salt and pepper and set aside.

Melt the butter in the same pan set over medium-low heat. Cook the butter for about 3-4 minutes until it is bubbling and turning a light golden-brown color. Immediately remove pan from the heat to prevent butter from burning.

Place eggs, milk and flour in another medium mixing bowl and whisk vigorously until completely combined. Pour egg mixture into the Braiser over the butter, then evenly top the egg mixture with the parmesan cheese.

Place Braiser in the preheated oven and bake for 20 minutes, until the Dutch baby is puffed and golden brown. Remove the pan from the oven and serve immediately topped with the asparagus and garnished with chives.