Asparagus Pudding – a delicious recipe with kilogram, Eggs, Yolks, Cream, Salt, Pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Remove asparagus from cans.
3
Cut tips and ends.
4
Set aside ends and reserve for another use (you can put them in a plastic bag and freeze them for soups or creams).
5
Were going to use the stalks and the tips, reserving 5 tips for garnish.
6
Mix whole eggs and yolks and process with asparagus stalks, remaining asparagus tips, and whole cream.
7
Add parmesan, combine well, and season with salt and pepper.
8
Grease the tin with butter, then line with parchment on the bottom.
9
Preheat oven to 140 degrees C (285 degrees F) and put reserved 5 asparagus tips along base of mold.
10
Pour pudding mixture into mold.
11
Bake for 1 hour.
12
If desired, garnish finished pudding with some asparagus tips wrapped in jabugo ham slices.
13
Done!
527
kcal
Calories
45
g
Fat
13
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 kilogram Canned White Asparagus, 3 whole Eggs, 5 whole Yolks, 300 grams Whole Cream, and more.
Yes, Asparagus Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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