Asparagus pudding 2
Instructions
01333 ASPARAGUS PUDDING INGREDIENTS for 4 PEOPLE 500 g of fresh asparagus, 150 g of fresh cream, 90 g grated Grana Padano cheese, 2 egg yolks, 2 whole eggs, 40 g of olive oil, 1/2 glass of white wine, a sprig of basil, a shallot, salt and pepper with a little knife scrape the stems of asparagus until the softer part.
Wash them well and cut them into chunks.
Mince the shallot and fry gently with the oil in a casserole and before browned add the asparagus.
Stir and let stand for a few minutes, then add salt, pour in the wine and simmer for about 15 minutes.
When cooked add the asparagus into the Blender, add the cream, Basil and cream reduce it.
Pour the eggs and Grana Padano then still operated the Blender until a smooth cream.
Spread the mixture into buttered moulds and cook in the oven (200°) in a water bath for 25 minutes.
Check the transfixing pudding cooking with a stick that must remain dry.
Serve with an uncooked tomato sauce drizzled with olive oil and pepper.
