Asparagus Potato Puff

As winter disappears and spring pokes its head out, it's asparagus season. At this time of year, with the green stalks plentiful and less expensive, we'll have it at least a couple of times a week. So expect quite a few asparagus recipes in the next several weeks. This one might even be nice for your Easter brunch.


Asparagus Potato Puff
From Weight Watchers magazine.
Makes four servings.


3/4 pound large red potatoes, scrubbed and thinly sliced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 1/2 cup fat-free egg substitute (or use 1 1/2 cups egg)
1/2 cup fat-free milk
4 tablespoons grated pecorino Romano cheese (or Parmesan)
1/2 teaspoon salt
1/4 teaspoon baking powder
Pinch cayenne pepper
1 red onion, chopped


Combine the potatoes and enough lightly salted cold water to cover by 3 inches in a large saucepan. Cover and bring to a boil. Uncover and boil 5 minutes. Stir in the asparagus and continue to cook until the potatoes are fork-tender and the asparagus is crisp-tender, about 2 minutes. Drain the potatoes and asparagus in a colander and let cool.


Meanwhile, preheat the oven to 500 degrees. Whisk the egg substitute, milk, 3 tablespoons of the cheese, salt, baking powder, and cayenne in a large bowl.


Spray a cast-iron or heavy ovenproof skillet with non stick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes.


Meanwhile, stir the asparagus and potatoes into the egg mixture. Add the egg mixture to the skillet. Reduce the heat; cover and cook until the mixture is almost set, 10 minutes. Uncover, sprinkle with the remaining 1 tablespoon cheese. and transfer the skillet to the oven. Bake until the puff is cooked through and the top is golden, about 5 minutes.


Cut into wedges and serve immediately. (You can also refrigerate for up to 2 days and serve at room temperature.)