Asparagus And Parmesan Pudding
From wynnebaer 16 years ago
- 60 minutes to make
- Serves 8
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 shopping list
- 2 lbs. asparagus, trimmed shopping list
- 2 tbls. butter shopping list
- 1 onion, finely chopped shopping list
- 1 cup parmasen cheese, grated shopping list
- 1/2 cup ricotta cheese, whole milk shopping list
- 1/4 cup flour shopping list
- 4 large eggs shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 350
- Butter 8 3/4 cup custard cups or souffle dishes
- Coat with breadcrumbs
- Cut off asparagus tips
- Boil in large saucepan of salted water about 3 minutes
- Drain, reserving 1 cup cooking liquid
- Coarsely chop asparagus stalks
- Melt butter in large skillet
- Saute onion until tender
- Add asparagus stalks and saute about 5 minutes
- Add asparagus cooking liquid
- Cover and simmer for about 10 minutes or until stalks are tender
- In food processor, puree asparagus and onion mixture
- Add parmesan, ricotta, and flour and pulse until blended.
- Add salt and pepper
- Whisk eggs in mixing bowl to blend
- Add asparagus puree and whisk to blend]
- Set 16 asparagus tips aside and add remaining to puree mixture
- Divide mixture among 8 cups
- Put cups in roasting pan
- Pour hot water into roasting pan to come 1 inch up sides of cups
- Bake 35 minutes
- Let stand 10 minutes
- Invert onto plates and garnish with remaining asparagus tips
The Rating
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