Chef John’s Bacon and Asparagus Dutch Baby

Description

I’m seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I’d try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.

Ingredients

• 3 large eggs
• ⅔ cup milk
• ½ cup finely grated Parmigiano-Reggiano cheese (not packed)
• ½ cup packed all-purpose flour
• 1 teaspoon lemon zest
• ¾ teaspoon kosher salt
• Freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 1 tablespoon olive oil
• 6 strips bacon, cut into 1/2-inch pieces
• 1 cup trimmed fresh asparagus, cut into 1/4-inch pieces

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4