Asparagus pudding
Description
Well, I think you won't argue with me that this is quite an original, albeit simple, recipe for asparagus pudding! And I believe it's precisely because neither asparagus nor leek is truly appreciated by home cooks here. For some reason, they prefer more common ingredients, which is a real pity! Because, for instance, in French cuisine—where I actually borrowed this asparagus pudding recipe—these delicate and nutritious vegetables are highly cherished. Do give it a try!
Instructions
- 1
Step 1
1. First, cut the stale bread into cubes and spread them in an even layer in a greased baking dish. Preheat the oven well and let the croutons brown further.
- 2
Step 2
2. Meanwhile, cook the chopped leek and asparagus in slightly salted boiling water for 7-8 minutes. Drain the vegetables and add them to the already prepared croutons.
- 3
Step 3
3. Let's prepare the sauce. To do this, in a separate container, whisk the eggs with milk and spices until smooth and airy. Pour the mixture over the vegetables and breadcrumbs, then cover with a lid. Bake for 40–50 minutes at 200 degrees. Grate the cheese, but do not add it yet.
- 4
Step 4
4. After 40 minutes, remove the cover (I used a piece of baking foil), and sprinkle with grated cheese. Let it bake further until the cheese is completely melted.