Preheat oven to 400 degrees F. For batter, whisk all batter ingredients in large bowl until smooth. Pour into 9 inch square baking pan; set aside. For filling, prepare hollandaise sauce according to package directions; set aside. Cut asparagus into 1 inch pieces to measure 1 cup In medium nonstick skillet, melt butter over medium heat. Add asparagus, bell pepper and onion. Cook and stir 3-4 minutes or until crisp-tender. Meanwhile, in medium bowl, whisk eggs and salt; add to skillet. As mixture begins to set at bottom and side, gently lift cooked portions, tilting skillet to allow uncooked egg mixture to flow underneath. Cook until eggs are set but still moist. Fold in 1/4 cup of the hollandaise sauce. Spoon egg mixture evenly over popover batter in baking pan to within 1/2 inch of edges. Bake 25-30 minutes or until golden brown and puffy. Cut into squares. Serve with remaining hollandaise sauce. 9 servings.
By Robin from Washington, IA
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