Asparagus and Parmesan Puddings
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 puddings
- 1/4 cup all purpose flour
- 4 large eggs
- 2 tablespoons unsalted butter
- 1/2 cup whole-milk ricotta cheese
- 1 cup freshly grated parmesan cheese (about 3 ounces)
- 1 medium onion, finely chopped
- 1/2 cup fresh breadcrumbs made from crustless italian bread
- 2 pounds asparagus, trimmed
- Carbohydrate 15 g(5%)
- Cholesterol 116 mg(39%)
- Fat 11 g(16%)
- Fiber 3 g(12%)
- Protein 13 g(25%)
- Saturated Fat 6 g(29%)
- Sodium 248 mg(10%)
- Calories 199
Preparation 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.
