Sizzling Asparagus & Brown Butter Skillet Panade by Camille Roux | inspochef | inspochef
A café-level savory bread pudding that identifies as a crispy skillet meal. We preheat the cast iron until it's screaming hot, drop in cultured butter, and pour
Ingredients
- 1 lb thick asparagus
- 4 cups day-old sourdough
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 cup grated Gruyère
- 3 tbsp cultured butter
- 1 garlic clove
- 1 tsp lemon zest
- 1 tsp Kosher salt
- 1/2 tsp black pepper
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