Hot Asparagus Pudding

Appetizers | Author's cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Hot Asparagus Pudding

Ingredients

Butter - 2.5 oz
Breadcrumbs - 5.8 oz
Milk - 1 qt
Whole egg - 2 pieces
Whole egg - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Safflower Oil - 2 tablespoons
Wheat Flour - 2 tablespoons
Canned White Asparagus - 8.8 oz
Asparagus - 3.5 oz

Step by Step guide

Step 1

Pour the breadcrumbs into a bowl, pour warm milk over them, and let sit for 10 minutes. Take a deep and long baking dish — like for a cake or pâté, approximately 24 cm by 10 cm — line the bottom and sides with a sheet of foil and grease it well with butter. Drain the juice from the can of asparagus and dry it with paper towels. Place the asparagus in a blender and puree it, then add the breadcrumbs — mix and transfer the mixture to a bowl, where you will add the egg yolks one at a time, mixing the mixture well.

Step 2

Beat the egg and lightly salt it — just remember that the asparagus is also salty. Transfer the asparagus mousse to the prepared dish, smooth it with a spatula, and brush it with the beaten egg.

Step 3

Place the dish in a deep baking tray or a larger baking dish and pour boiling water into it so that it rises about halfway up the dish with the mousse. Place everything in a preheated oven at 302°F for 1 hour and 15 minutes.

Step 4

While the mousse is cooking, make the béchamel sauce: melt the butter with the vegetable oil in a saucepan and stir in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer over low heat, stirring, for 8–10 minutes. Then transfer the sauce to a blender and add the cooked spinach and the canned green asparagus: blend thoroughly to create a green béchamel sauce.

Step 5

Remove the pudding dish from the oven. Using the foil, lift the pudding out of the dish and place it on a plate — serve immediately with the green sauce.