The calendar tells us it is spring, but our gardens are barely free from the late-winter snow we often experience in our area this time of year. Asparagus is one of the earliest vegetables ready to be harvested. We can find fresh local asparagus beginning in late April. This recipe, paired with a nice grilled salmon filet and a bowl of fresh fruit, makes an elegant and easy meal perfect for a spring brunch.
PREP TIME
25 Min
COOK TIME
45 Min
SERVINGS
8
DIFFICULTY
Easy
Ingredients
- ½ cup flour
- 1 teaspoon chopped fresh thyme
- ¾ teaspoon white sugar
- ¾ teaspoon salt, divided
- Fresh ground black pepper to taste
- 1 ¼ cup skim milk
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons spreadable butter (may substitute with olive oil)
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 1 cup diced onion
- ½ cup diced red pepper
Directions
- Preheat oven to 350 degrees, and spray pan with non-stick pan spray.
- Stir flour, thyme, sugar and ½ teaspoon salt and pepper together in a large bowl. Whisk in milk, and then whisk in eggs and lemon zest until batter is smooth.
- Melt butter in a heavy skillet over medium heat. Add asparagus, remaining salt, onions and peppers. Cook, stirring occasionally, until vegetables are coated with butter, 1-2 minutes.
- Transfer vegetables to the prepared pan and pour batter evenly over the top.
- Bake in preheated oven until puffed on top and browned around the edges, 40-45 minutes.
Nutrition Facts
Servings: 8 | Calories: 113 | Total fat: 6g | Saturated fat: 3g | Total carbohydrate: 11g | Fiber 2g | Protein: 6g
Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare, compliments of Allrecipes.com.
