– 1 1/2 cups crosswise-diagonally-sliced asparagus spears (about 1/8 inch long)
– 3/4 cup milk
– 4 tablespoons (1/2 stick) butter
– 3/4 cup flour
– 1/2 teaspoon salt
– 1/4 to 1/2 teaspoon cayenne pepper
– 3 eggs
– 3/4 cup shredded Gruyère cheese
– 1/2 cup grated Parmesan cheese
Preheat oven to 400*. Fill a pan with about 3/4 inch of water and a teaspoon of salt and bring it to a boil. Add the asparagus and simmer for about a minute, until tender. Drain and set aside, being careful to not overcook them to mush.
In a saucepan, mix the milk and butter together over medium heat.
Sift together flour, salt, and cayenne pepper in a small bowl.
Remove milk from heat, and add flour mixture. Beat with a wooden spoon about 1 minute. The texture will look really funky, but it should thicken and pull away from the sides of the pan.
Transfer to a bowl, and add eggs one at a time, beating with a fork after each addition. This will continue to look really funky. Let it sit and cool for at least 5 minutes.
Add the asparagus and cheeses to the dough and mix well. Use a teaspoon or a teaspoon scoop to place small dollups about 1 inch apart on a cookie tray.
Bake for 20-25 minutes, till puffy and golden brown. Serve immediately.