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Asparagus and Cheese Giant Yorkshire Pudding with Spicy Herb Oil

Give Yorkshire puddings a mega makeover with this giant, cheesy take on the classic. Serve it for brunch, lunch or a cheeky midnight feast. We won't tell if you don't.

  • Preparation Time60 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy

For the Herb Oil

1 serrano chilli, finely diced
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

For the Yorkshire Pudding

8 ounces asparagus, trimmed
4 large eggs
1/2 cup whole milk, at room temperature

1. For the oil: In a medium bowl, mix together the chillies, basil, mint and parsley. Add in the oil and season with salt and pepper.

2. For the Yorkshire pudding: Preheat the oven to 220°C. Place a 10-inch cast-iron frying pan in the oven to heat. Prepare an ice bath in a large bowl and line a plate with paper towels.

3. Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate.

4. Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese.

5. Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes.

6. Remove the pan from the oven. Sprinkle the remaining fontina and the Parmesan on top, and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately.

Recipe courtesy of Bobby Flay

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