Asparagus And Parmesan Cheese Puddings Sformati Di Asparagi E Parmigiano Recipe

How to make it

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• Butter eight 3/4-cup custard cups or souffle 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; saute until tender, about 6 minutes.
• Add stalks; saute 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 cheese, 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. .
• That's it! Buon Appetito...enjoy!