Sformati di Asparagi e Parmigiano
(Asparagus and Parmesan Cheese Puddings)
Ingredients:
1/2 cup fresh breadcrumbs made from crustless Italian bread
2 pounds asparagus, trimmed
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup whole-milk ricotta cheese
1/4 cup all purpose flour
4 large eggs
Directions:
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 Parmesan 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 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.