Asparagus Popover

1 pound asparagus
2 Tbsp butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
salt and pepper, 1/2 tsp each
pinch sugar
3 oz swiss cheese, shredded

Preheat oven to 425. In a 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 into thirds. In a cast iron skillet, add the butter. Place the skillet in the oven to melt the butter. In a bowl, microwave the milk for 30 seconds. Whisk in the eggs, then the flour, 1/2 tsp salt, 1/2 tsp pepper and the sugar. Add the asparagus pieces to the cast iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden brown, 18-20 minutes. Top with the remaining cheese.

Serves 4