Asparagus and Ricotta Pudding

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1/2 cup fresh breadcrumbs made from crust-less Italian bread
2 pounds asparagus, trimmed
2 Tablespoons butter
1 medium onion, finely chopped
1 cup Miceli's Fancy Shredded Parmesan Cheese
1/2 cup Miceli's Traditional Ricotta Cheese
1/4 cup all purpose flour
4 large eggs

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.