Asparagus Pudding
- 1 kilogram Canned White Asparagus
- 3 whole Eggs
- 5 whole Yolks
- 300 grams Whole Cream
- 110 grams Parmigiano-Reggiano, Grated
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 40 grams Butter, At Room Temperature
- You will need a baking tin 26 cm in length x 11 cm wide x 7.5 cm deep, greased with butter and lined with parchment paper.
- Remove asparagus from cans.
- Cut tips and ends.
- Set aside ends and reserve for another use (you can put them in a plastic bag and freeze them for soups or creams).
- Were going to use the stalks and the tips, reserving 5 tips for garnish.
- Mix whole eggs and yolks and process with asparagus stalks, remaining asparagus tips, and whole cream.
- Add parmesan, combine well, and season with salt and pepper.
- Grease the tin with butter, then line with parchment on the bottom.
- Preheat oven to 140 degrees C (285 degrees F) and put reserved 5 asparagus tips along base of mold.
- Pour pudding mixture into mold.
- Bake for 1 hour.
- If desired, garnish finished pudding with some asparagus tips wrapped in jabugo ham slices.
- Done!
kilogram, eggs, yolks, cream, salt, pepper, butter
Taken from tastykitchen.com/recipes/appetizers-and-snacks/asparagus-pudding/ (may not work)