Asparagus And Parmesan Puddings

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1/2 cup fresh breadcrumb, made from crustless italian bread
• 2 lbs asparagus, trimmed
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 cup freshly grated parmesan cheese (about 3 ounces)
• 1/2 cup whole milk ricotta cheese
• 1/4 cup all-purpose flour
• 4 large eggs

Recipe

• 1 butter eight 3/4-cup custard cups or soufle dishes.
• 2 coat with breadcrumbs.
• 3 cut off asparagus tips.
• 4 cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes.
• 5 drain, reserve tips and 1 cup cooking liquid.
• 6 coarsley chop asparagus stalks.
• 7 melt butter in large nonstick skillet over medium heat.
• 8 add onion; saute until tender, about 6 minutes.
• 9 add stalks; saute until crisp-tender, about 5 minutes.
• 10 add reserved asparagus cooking liquid.
• 11 cover, simmer until stalks are tender, about 12 minutes.
• 12 uncover, cook until liquid is absorbed, stirring often, about 5 minutes.
• 13 transfer to food processor, puree.
• 14 add parmesan, ricotta, and flour.
• 15 using on/off turns, process just until blended.
• 16 season with salt and pepper.
• 17 whisk eggs in bowl to blend.
• 18 add asparagus puree, whisk to blend.
• 19 stir in all but 16 asparagus tips.
• 20 divide custard among cups.
• 21 place cups in roasting pan.
• 22 preheat oven to 350.
• 23 pour hot water into pan to come 1 inch up sides of cups.
• 24 bake puddings until set, about 35 minutes.
• 25 let stand 10 minutes.
• 26 invert onto plates.
• 27 granish with reserved asparagus tips.