Savory Dutch Baby Pancake w/ Monterey Jack Cheese & Asparagus

🧂 Ingredients

• 2 cups 1-inch pieces of cut up fresh asparagus
• 1/2 cup California milk
• 1/2 cup all-purpose gluten-free flour OR regular all-purpose flour
• 4 large eggs
• 1/8 teaspoon salt
• 2 tablespoons California butter
• Fresh ground black pepper to taste
• 1 cup shredded California Monterey Jack cheese
• 2 cups microgreens

Instructions

• 1 Preheat oven to 450 degrees F.
• 2 Steam the asparagus in a medium sized steamer pan on the stovetop OR in the
  microwave until tender crisp.
• 3 While the asparagus is steaming, combine the flour, milk, eggs, and salt in a
  blender and blend until smooth.
• 4 Melt the butter in a large cast iron pan or ovenproof dish over medium heat. Add
  the steamed asparagus, plus fresh ground black pepper to taste, and saute for 1
  minute.
• 5 Pour the batter over the asparagus in the pan, top with the shredded cheese, and
  transfer the skillet to the oven to bake for 15 minutes, or until the pancake is
  puffed and golden brown.
• 6 Cut in to wedges, top with microgreens, and serve while still warm.

Nutrition Info