Everything is Better with Bacon

Seriously tho....bacon is just one of the most awesome foods ever. Salty and crunchy and porky...haha! Granted, in large quantities it is kinda bad for you; but that can be said about a great many foods. If you eat it in smaller portions, on an infrequent basis, you should be alright. :-)
Up there with bacon, and avocados, on my list of awesome foods is asparagus. It can have a strong flavor, and it smells a little odd....but it is so so so tasty! And really good for you, I might add.
So....as you may have guessed, tonight I am combining bacon and asparagus (and a few other tasty things too). Anyone ever heard of a popover? I don't generally see them much in America, they've always seemed a very European thing to me; English primarily. They are surprisingly easy to make, and so tasty, and you can put whatever you like on them. This is my first attempt, so if the pictures resemble a half melted volcano of bacon and asparagus, give me a break.

Bacon Asparagus Popover
Ingredients: 
1 1/2 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
2 leeks, thinly sliced
1 tablespoon butter
1/2 C milk, warm
3 large eggs, room temperature
1/2 C garbanzo flour
salt and pepper to taste
1 C feta, crumbled

Directions:
Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
Rinse the asparagus under cold water and pat dry.
Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
Add the butter to the skillet and let it melt.
Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.