Asparagus And Parmesan Pudding |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In Tuscany, this is called Sformato, a cross between a custard and a souffle...Oh so good. Ingredients:
1/2 cup bread crumbs, fresh if possible |
2 lbs. asparagus, trimmed |
2 tbls. butter |
1 onion, finely chopped |
1 cup parmasen cheese, grated |
1/2 cup ricotta cheese, whole milk |
1/4 cup flour |
4 large eggs |
salt and pepper to taste |
Directions:
1. Preheat oven to 350
2. Butter 8 3/4 cup custard cups or souffle dishes
3. Coat with breadcrumbs
4. Cut off asparagus tips
5. Boil in large saucepan of salted water about 3 minutes
6. Drain, reserving 1 cup cooking liquid
7. Coarsely chop asparagus stalks
8. Melt butter in large skillet
9. Saute onion until tender
10. Add asparagus stalks and saute about 5 minutes
11. Add asparagus cooking liquid
12. Cover and simmer for about 10 minutes or until stalks are tender
13. In food processor, puree asparagus and onion mixture
14. Add parmesan, ricotta, and flour and pulse until blended.
15. Add salt and pepper
16. Whisk eggs in mixing bowl to blend
17. Add asparagus puree and whisk to blend]
18. Set 16 asparagus tips aside and add remaining to puree mixture
19. Divide mixture among 8 cups
20. Put cups in roasting pan
21. Pour hot water into roasting pan to come 1 inch up sides of cups
22. Bake 35 minutes
23. Let stand 10 minutes
24. Invert onto plates and garnish with remaining asparagus tips
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