Asparagus and Parmesan Puddings

Asparagus and Parmesan Puddings
Photo by Brian Leatart


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

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


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