Blistered Asparagus & Fontina Slab Dutch Baby

Instructions

1. 1

   Place a bare 9x13-inch metal baking pan on the middle rack and preheat the oven to 425°F (220°C). We want the metal screaming hot to guarantee that massive, signature puff.

   15 min

   Tip: Using a metal slab pan instead of cast iron maximizes the crust-to-crumb ratio and gives you more crispy edges to fight over.

2. 2

   While the oven heats, combine 6 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 1 tbsp Dijon mustard, 1 tsp kosher salt, and 1/2 tsp black pepper in a blender. Blitz on high for 30 seconds until entirely smooth. Leave it in the blender to rest. Hydrating the flour ensures the crumb is airy and lacy, not tight like a bad alibi.

   5 min

   Tip: Resting the batter relaxes the gluten. Don't skip this, or your Dutch baby will be tough.

3. 3

   Prep the veg. Take your 1 bunch fresh asparagus, snap the woody ends off, and slice the spears into 2-inch pieces. Toss them in a small bowl with 1 tbsp olive oil so they roast rather than dry out in the extreme heat. Set aside alongside your freshly grated 1 cup Fontina cheese.

   5 min

   Tip: Snap the asparagus by hand; the spear will naturally break exactly where the woody part ends.

4. 4

   Carefully remove the blazing-hot pan from the oven. Drop in 4 tbsp cultured butter. It should immediately sizzle, foam, and begin to smell nutty. Swirl the pan to coat the bottom and sides thoroughly. Remember: butter is not a garnish, it's the frying medium that creates our crust.

   2 min

   Tip: Work quickly here. You want the pan to retain as much thermal mass as possible.

5. 5

   Pour the rested batter directly into the bubbling butter. Quickly scatter the dressed asparagus and grated Fontina evenly across the surface. Do not stir. Immediately return the pan to the oven.

   1 min

   Tip: The butter will pool around the edges of the batter—this is exactly what gives you the coveted crispy, lacy edges.

6. 6

   Bake undisturbed. Do not open the oven door. Let time and steam do the work. Watch through the glass as the edges climb the pan to form towering, golden, lacy crags. It is ready when deeply browned and aggressively puffed.

   20 min

   Tip: Opening the door lets out the steam required for the puff. Trust the process.

7. 7

   Pull the slab from the oven. It will immediately begin to deflate into a gorgeous, craggy landscape—this is exactly what it should do. Grate the zest of 1 whole lemon directly over the hot surface to wake everything up. Slice into massive squares and serve. We're not suffering for brunch.

   2 min

   Tip: Serve immediately. A Dutch baby waits for no one.