Asparagus and Parmesan Puddings

Ingredients

• ¼ cup all purpose flour
• ½ cup fresh breadcrumbs made from crustless Italian bread
• 2 tablespoons unsalted butter
• 1 cup freshly grated Parmesan cheese
• 4 large eggs
• 2 pounds asparagus
• 1 medium onion
• + 1 more ingredients
• • ½ cup whole-milk ricotta cheese

Butter eight 3/4-cup custard cups or soufflé 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 ...

View full recipe at Epicurious