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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Asparagus and Parmigiano Cheese Puddings
Asparagus and Parmigiano Cheese Puddings
(Sformati di Asparagi e Parmigiano)

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
Butter eight 3/4-cup custard cups or souffle 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; saute until tender, about 6 minutes.

Add stalks; saute 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 Parmigiano cheese, 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 350F.

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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