ASPARAGUS AND PARMESAN PUDDINGS
Categories Cheese Egg Vegetable Appetizer Side Bake Lunch Ricotta Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 puddings
Number Of Ingredients 8
Steps:
- Butter eight 3/4-cup custard cups or soufflé dishes. Coat with breadcrumbs. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
- Melt butter in large nonstick skillet over medium heat. Add onion; sauté until tender, about 6 minutes. Add stalks; sauté until crisp-tender, about 5 minutes. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
- Uncover; cook until liquid is absorbed, stirring often, about 5 minutes. Transfer to food processor; puree. Add Parmesan, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
- Whisk eggs in bowl to blend. Add asparagus puree; whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
- Preheat oven to 350°F. Pour hot water into pan to come 1 inch up sides of cups. Bake puddings until set, about 35 minutes. Let stand 10 minutes. Invert onto plates. Garnish with asparagus tips.
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Shah Sadik
[email protected]This pudding is a great way to sneak some extra vegetables into your diet. It's also a great dish to serve for breakfast, lunch, or dinner.
Adeyanju Toyosi
[email protected]I'm not a big fan of asparagus, but I really enjoyed this pudding. It was creamy and flavorful, and the parmesan cheese added a nice touch of richness.
Gamer Adnan
[email protected]This pudding is a great way to impress your guests. It's a really elegant dish that's sure to wow them.
Eileen Loveridge
[email protected]This pudding is a bit time-consuming to make, but it's definitely worth the effort. It's a really special dish that's perfect for a special occasion.
A Wqw
[email protected]I love the combination of asparagus and parmesan cheese in this pudding. It's a really unique and flavorful dish.
Alphonso Ego
[email protected]This pudding is a great way to use up leftover asparagus. It's also a great dish to serve for a potluck.
Miracle Nwimene
[email protected]I'm not sure what went wrong, but my pudding turned out really watery. I think I might have added too much milk.
Mentor Milla
[email protected]This pudding is a great way to get your kids to eat their vegetables. My kids loved it!
naveed urrahman
[email protected]This pudding is a great make-ahead dish. I made it the night before and it was even better the next day.
The Manager
[email protected]This pudding was a bit too rich for my taste. I think I would have liked it more if I had used less parmesan cheese.
Tresha Miller
[email protected]I'm not a big fan of asparagus, but I really enjoyed this pudding. It was creamy and flavorful, and the parmesan cheese added a nice touch of richness.
Venus Jovanz
[email protected]This pudding is a great way to use up leftover asparagus. It's also a great dish to serve for brunch or lunch.
Rico Suave
[email protected]I love this recipe! It's so simple to make and always turns out delicious.
Vijay Solanki
[email protected]The pudding was easy to make and turned out great! It was a hit with my family and friends.
Adwoa Fafali
[email protected]This pudding was a bit bland for my taste. I think I would have liked it more if I had added some additional herbs or spices.
Shadia Islam
[email protected]I was pleasantly surprised by how much I enjoyed this pudding. I'm not usually a fan of asparagus, but the flavors in this dish were really well-balanced. The pudding was also very easy to make.
Tope Sekemi
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen asparagus, and it still turned out great. The pudding was creamy and flavorful, and the parmesan cheese added a nice touch of richness.
Rosa Carrasquillo
[email protected]I've made this pudding twice now, and it's always a hit. The first time I made it, I followed the recipe exactly. The second time, I added a bit of chopped ham and some grated Gruyère cheese. Both versions were delicious.
Katherine Dickerson
[email protected]This asparagus and parmesan pudding was a delight! The flavors were subtle and elegant, and the texture was smooth and creamy. I served it as a side dish with roasted chicken, and it was a perfect complement.