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"This is my second order for your oregano and
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- Asparagus and Parmigiano Cheese Puddings
- (Sformati di Asparagi e Parmigiano)
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Ingredients:
1/2 cup fresh breadcrumbs made from crustless Italian bread
2 lbs asparagus, trimmed
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 cup freshly grated Parmigiano cheese (about 3 ounces)
1/2 cup whole-milk ricotta cheese
1/4 cup all purpose flour
4 large eggs
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- Directions:
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- Butter eight 3/4-cup custard cups or souffle dishes.
Coat with breadcrumbs.
Cut off asparagus tips.
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- Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes.
Drain; reserve tips and 1 cup cooking liquid.
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- 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.
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- 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 Parmigiano cheese, ricotta and flour.
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- 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. Makes 8 puddings.
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