Friday, June 10, 2016

Bacon & Asparagus Dutch Baby, Baby!

I’ve been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I’m not sure that means it’s a hot new trend, I figured I would get in on the ground floor with this amazing bacon and asparagus version, just in case.

Above and beyond the ingredients, the most important thing here is using a cast iron pan similar to, or better yet, exactly like, the 12-inch example seen herein. These relatively cheap and indestructible pans are one of the best kitchen investments of all time, but if you don’t have one, there is a Plan B.

You’ll have to do the bacon and asparagus steps in a frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.

It will take a few extra minutes in the oven, but just simply bake it until it’s browned, and properly puffed. It won’t work as well, but you should get similar results. Either way, I really hope you give this wonderful bacon and asparagus Dutch Baby a try soon. Enjoy!


Ingredients for 2 large or 4 small portions:
3 large eggs
2/3 cup milk
3/4 teaspoon kosher salt
1/2 cup finely grated Parmigiano-Reggiano (1/4 cup if packed, but don’t pack it)
freshly ground black pepper and cayenne to taste
1 tsp lemon zest
1/2 cup all-purpose flour *packed 
*push and pack as much flour as you can fit into the 1/2 cup measure)
1 tbsp olive oil
6 strips bacon
1 generous cup sliced fresh asparagus

- Bake at 475 F for about 12-13 minutes, or until browned and puffed

24 comments:

Divtal said...

Oh, that takes its place high on the "to try" list!

Dave said...

My cast iron pan is a 9-inch one... will this recipe work or am I likely to have overflow issues?

S Smith said...

Why no onions? I'm adding them, consequences be damned. I AM THE DADDY

Carlos Sanchez said...

Could you use a Dutch oven instead of a cast iron?

Brad Haigh said...

Made it this morning (not a breakfast dish? who are you to tell me what to eat!) turned out great. Didn't have asparagus, but broccoli florets in spades. Thanks for the inspiration.

Dingus McDoohickey said...

Trying this this week! Thanks, Chef John.

Cook Inwithcows said...

How much should a pan like the one you used cost? I looked at some, but I can't figure out if it's just "quality has a price" or blatant scams since I can't really judge the quality

George Roberts said...

Chef john can ouse turkey bacon

Kevin Collar said...

I watch alot of food videos on YouTube. Like, I mean alot of food videos. However, when I came across Food Wishes I've stopped watching most others. I have been binge watching Chef Johns videos for the last few days now. Great Videos!! I also love the narration and inside jokes. Keep making these videos!! but you're the Boss Hogg of this food blog. :)

Kevin C

JulieBoolie said...

We are planning to make this more "keto friendly" by fiddling with the type of flour we use. Hoping for awesome low-carb results...

Lara Quraysh said...

Chef John, can this be done in a stainless steel skillet?

Unknown said...

I have the day off and came on here to look up your mind-blowing Korean Fried Chicken recipe (which I've mad several times.

Plans have changed....off to the market for some fresh asparagus!

Thanks Chef John!

Kennapop3 said...

I have planted twenty Asparagus crowns this year when I told my wife I should have planted sixty a friend and fellow gardener said you'll never eat that much, I responded with it will be fun to try.

Scott Barber said...

Not being an asparagus person, I'll try this with other vegetables. Thanks, CJ.

David35445 said...

Once again Chef John has solved my "what to make for super" question.

JulieBoolie said...

To CookInWithCows: Just look at the Lodge Cast Iron pans. They are still among the best out there, will last forever, and the price is going to be standardized everywhere.

joecatul said...

Definitely want to make this, but keto-friendly (as another user posted above). Coconut/almond flour ok as a substitute? Thanks!

Chef John said...

Sorry, but keto-friendly is none of my business. ;)

Dingus McDoohickey said...

Made this and it turned out beautifully and was delicious. I haven't tried the sweet version of the Dutch baby yet...maybe this weekend.

Tia Ray said...

Chef John! I'm trying to convince my SO to let me buy a large hunk of legit Italian Parmesan, but he's concerned about bulk cheese because of mold. How do you store your cheese so it lasts long enough to use the whole thing to get your money's worth?

Chef John said...

Since it's so dry, mold on real parm is extremely rare! You can also freeze, but should be not necessary. We just wrap in plastic and keep in fridge. Also, why buy a big chunk? Just buy $10 worth at a time, and you'll have no concerns.

Eva Harrison said...

I am imagining hollandaise sauce on top of this..mmm

monica mcglory said...

This worked nice!! The crust needs some work, but once I perfect this, omg family watch out!!! I will also add onions and maybe some roasted red peppers. Fabulous recipe!!!

Unknown said...

Doing it for breakfast for some time and with variations, mushrooms,han and onions were awesome.thx John.