Hot Asparagus Pudding
4 servings
105 minutes
Hot pudding with asparagus is a refined dish of author cuisine that combines the tenderness of mousse and the richness of green béchamel sauce. Asparagus, known for its health benefits and delicate taste, transforms into a soft airy puree while breadcrumbs add texture. Baked in a water bath, this pudding acquires a velvety consistency, and its rich flavor is highlighted by classic béchamel sauce with hints of spinach. The dish is perfect for a festive dinner or culinary experiment, revealing new facets of familiar ingredients. Warm, aromatic, with a subtle hint of greenery, the pudding pairs perfectly with white wine and light sides. Each spoonful is a meeting with refined taste where asparagus becomes the main character of the gastronomic symphony.
1
Pour breadcrumbs into a bowl, soak them in warm milk for 10 minutes. Take a deep and long mold, like for a cake or pâté, about 24 cm by 10 cm, line the bottom and sides with foil, and grease it well with butter. Drain the liquid from the asparagus can 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, adding the egg yolks one at a time, mixing well.
- Breadcrumbs: 165 g
- Milk: 1 l
- Butter: 70 g
- Canned White Asparagus: 250 g
- Egg yolk: 2 pieces
2
Beat the egg and lightly salt it - just don't forget that the asparagus is also salty. Transfer the asparagus mousse to the prepared mold, smooth it out with a spatula, and brush it with the beaten egg.
- Chicken egg: 1 piece
- Salt: to taste
3
Place the mold in a deep baking pan or large baking dish and pour boiling water into it so that it rises about halfway up the mousse mold. Send everything to a preheated oven at 150 degrees for 1 hour and 15 minutes.
4
While the mousse is preparing, make the béchamel sauce: melt butter with vegetable oil in a saucepan and mix in flour. Gradually pour in milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer for 8-10 minutes, stirring. Then transfer the sauce to a blender and add the cooked spinach and green canned asparagus: blend thoroughly to make a green béchamel sauce.
- Butter: 70 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 1 l
- Salt: to taste
- Green asparagus: 100 g
- Canned White Asparagus: 250 g
5
Remove the pudding from the oven. Use foil to lift the pudding out of the mold and place it on a plate - serve immediately with green sauce.