This is a delightful and light asparagus pudding, perfect as a side dish or a light vegetarian main course. It brings out the fresh, delicate flavor of asparagus in a custard-like texture.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 180°C (350°F).
Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until just tender. Drain and set aside.
In a bowl, whisk together the eggs, milk, and cream until well blended.
Add in the Parmesan cheese, salt, pepper, and nutmeg. Mix thoroughly.
Stir the blanched asparagus into the mixture.
Pour the mixture into a greased baking dish.
Bake in the preheated oven for about 30-35 minutes or until the pudding is set and lightly golden on top.
Allow to cool slightly before serving.
For a richer flavor, consider adding a tablespoon of butter into the batter before baking.
Serve warm for the best texture.
Can I use a different type of cheese?
Yes, you can substitute Parmesan with Gruyère or cheddar cheese for a different flavor profile.
How can I make this recipe vegan?
For a vegan version, replace eggs with a vegan egg substitute and use almond milk.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
What can I serve with this pudding?
Serve as a side dish with roasted meats or as a light main course with a crisp green salad.
Can I prepare this dish in advance?
Yes, you can prepare the mixture in advance and bake it just before serving.
