I've been seeing tulips, cherry blossoms and lilacs everywhere, so I guess that means spring is here...finally. That also means that asparagus is in full swing, and I can't wait to start cooking with it. I have a couple tried-and-true recipes for this ultimate spring ingredient that I'll share later, but here's one that's perfect for an easy, casual brunch. Serve it with a lightly dressed salad of fresh mixed greens, maybe some roasted potatoes and a glass of crisp white wine, and you've got a simple, satisfying supper.

Asparagus Popover

Servings: 4

Prep Time: 15 minutes

Bake Time: 20 minutes

Ingredients:

• 1 pound asparagus
• 2 tablespoons butter
• 1/2 cup milk
• 3 large eggs, at room temperature
• 1/2 cup flour
• Salt and pepper
• Pinch sugar
• 3 ounces gruyere or Swiss cheese, shredded (1 cup loosely packed)

Directions:

1. Position a rack in the lower third of the oven and preheat to 425 degrees F. In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.

2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.

3. In a medium bowl, microwave the milk on high for about 30 seconds. Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.

4. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed golden-brown, 18 to 20 minutes. Top with the remaining cheese.

Recipe and photo courtesy of Every Day with Rachael Ray magazine