Description
A very easy and impressive main course. Light and perfect to make ahead.
Ingredients
- 1 kilogram Canned White Asparagus
- 3 whole Eggs
- 5 whole Yolks
- 300 grams Whole Cream
- 110 grams Parmigiano-Reggiano, Grated
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 40 grams Butter, At Room Temperature
Preparation
You will need a baking tin 26 cm in length x 11 cm wide x 7.5 cm deep, greased with butter and lined with parchment paper.
Remove asparagus from cans. Cut tips and ends. Set aside ends and reserve for another use (you can put them in a plastic bag and freeze them for soups or creams). We’re going to use the stalks and the tips, reserving 5 tips for garnish.
Mix whole eggs and yolks and process with asparagus stalks, remaining asparagus tips, and whole cream. Add parmesan, combine well, and season with salt and pepper.
Grease the tin with butter, then line with parchment on the bottom. Preheat oven to 140ºC (285ºF) and put reserved 5 asparagus tips along base of mold.
Pour pudding mixture into mold. Bake for 1 hour.
If desired, garnish finished pudding with some asparagus tips wrapped in jabugo ham slices. Done!
