Hot Asparagus Pudding
Appetizers • Author's
Description
Hot Asparagus Pudding
Ingredients
- Butter 0 oz
- Breadcrumbs 5 oz
- Milk 0 qt
- Whole egg 2 pieces
- Whole egg 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Safflower Oil 2 tablespoons
- Wheat Flour 2 tablespoons
- Canned White Asparagus 10 oz
- Asparagus 5 oz
Step-by-Step Guide
Step 1
Pour the breadcrumbs into a bowl, pour warm milk over them, and let sit for 10 minutes. Take a deep and long baking dish — like for a cake or pâté, approximately 24 cm by 10 cm — line the bottom and sides with a sheet of foil and grease it well with butter. Drain the juice from the can of asparagus and dry it with paper towels. Place the asparagus in a blender and puree it, then add the breadcrumbs — mix and transfer the mixture to a bowl, where you will add the egg yolks one at a time, mixing the mixture well.
Step 2
Beat the egg and lightly salt it — just remember that the asparagus is also salty. Transfer the asparagus mousse to the prepared dish, smooth it with a spatula, and brush it with the beaten egg.
Step 3
Place the dish in a deep baking tray or a larger baking dish and pour boiling water into it so that it rises about halfway up the dish with the mousse. Place everything in a preheated oven at 300°F for 1 hour and 15 minutes.
Step 4
While the mousse is cooking, make the béchamel sauce: melt the butter with the vegetable oil in a saucepan and stir in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer over low heat, stirring, for 8–10 minutes. Then transfer the sauce to a blender and add the cooked spinach and the canned green asparagus: blend thoroughly to create a green béchamel sauce.
Step 5
Remove the pudding dish from the oven. Using the foil, lift the pudding out of the dish and place it on a plate — serve immediately with the green sauce.
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