Asparagus and Parmesan Puddings Recipe π±π§
Overview:
Wow your guests at your next dinner party with this sophisticated side dish! These Asparagus and Parmesan Puddings boast a very creamy texture, and the blend of asparagus and cheeses creates an amazing taste that will elevate any meal. With just a few simple steps, you can create a dish that’s both elegant and delicious. Let’s get started!
Ingredients:
- 1/2 lb asparagus
- 2 tbsp unsalted butter
- 2 onions
- 1 cup grated parmesan cheese
- 1 cup whole milk ricotta cheese
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 4 eggs
- Breadcrumbs (for coating)
Instructions:
| Step | Description |
|---|---|
| 1 | Butter eight 3/4-cup custard cups or soufflΓ© dishes. |
| 2 | Coat the cups with breadcrumbs. |
| 3 | Cut off the asparagus tips and set them aside. |
| 4 | Cook the asparagus tips in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Then, drain and reserve the tips along with 1 cup of the cooking liquid. |
| 5 | Coarsely chop the asparagus stalks. |
| 6 | In a large nonstick skillet, melt the butter over medium heat. Add the onions and sautΓ© until tender, about 6 minutes. |
| 7 | Add the chopped asparagus stalks to the skillet and sautΓ© until crisp-tender, about 5 minutes. |
| 8 | Pour in the reserved asparagus cooking liquid, cover, and simmer until the stalks are tender, approximately 12 minutes. |
| 9 | Uncover the skillet and cook until the liquid is absorbed, stirring often, for about 5 minutes. |
| 10 | Transfer the cooked asparagus mixture to a food processor and puree until smooth. |
| 11 | Add the grated Parmesan, ricotta cheese, and all-purpose flour to the food processor. Using on/off turns, process just until blended. Season with salt and pepper to taste. |
| 12 | In a separate bowl, whisk the eggs until well blended. Add the asparagus puree to the eggs and whisk until fully incorporated. |
| 13 | Stir in all but 16 of the reserved asparagus tips. |
| 14 | Divide the custard mixture evenly among the prepared custard cups. |
| 15 | Place the cups in a roasting pan. Preheat the oven to 350Β°F (175Β°C). |
| 16 | Pour hot water into the roasting pan, filling it to about 1 inch up the sides of the custard cups. |
| 17 | Bake the puddings in the preheated oven until set, about 35 minutes. |
| 18 | Allow the puddings to stand for 10 minutes. |
| 19 | Carefully invert the puddings onto plates. |
| 20 | Garnish each pudding with one of the reserved asparagus tips. |
Nutritional Information (Per Serving):
- Calories: 214.5
- Fat: 11.6g
- Saturated Fat: 6.2g
- Cholesterol: 132.2mg
- Sodium: 305.2mg
- Carbohydrates: 15.1g
- Fiber: 2.9g
- Sugar: 2.8g
- Protein: 13.9g
Tips:
- For a richer flavor, use freshly grated Parmesan cheese.
- Make sure to cook the asparagus until it’s just tender to maintain its vibrant color and flavor.
- You can customize this recipe by adding herbs like thyme or basil for an extra layer of flavor.
- Serve these puddings alongside a mixed green salad for a complete meal, or as a decadent side dish to accompany your favorite entree.
Enjoy your culinary masterpiece! π½β¨
