Asparagus-Parmesan Cheese Puffs
- 1/4 lb. asparagus spears
- 3/4 cup milk
- 5 Tbs. unsalted butter, cut into pieces
- 3/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 3 eggs, at room temperature
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup shredded Gruyère cheese
In a heavy saucepan over medium-high heat, combine the milk and butter and bring to a boil. Meanwhile, sift together the flour, salt and cayenne pepper into a small bowl. As soon as the milk reaches a boil and the butter has melted, remove from the heat and add the flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from the sides of the pan, about 1 minute. Transfer to a bowl. Add the eggs one at a time, beating well after each addition. Let cool for 10 minutes.
Preheat an oven to 400°F. Line 2 baking sheets with parchment paper and lightly butter the paper.
Add the asparagus, Parmigiano-Reggiano and Gruyère to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place them about 1 inch apart on the prepared baking sheets.
Bake until golden brown, 20 to 25 minutes. Remove from the oven and, using a spatula, transfer the puffs to a warmed serving dish. Serve immediately.