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Asparagus and Parmesan Puddings

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)97.5935
Energy (kCal)1194.1972
Carbohydrates (g)90.5394
Total fats (g)54.7138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Butter eight 3/4-cup custard cups or soufle dishes. | 2. Coat with breadcrumbs. | 3. Cut off asparagus tips. | 4. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. | 5. Drain, reserve tips and 1 cup cooking liquid. | 6. Coarsley chop asparagus stalks. | 7. Melt butter in large nonstick skillet over medium heat. | 8. Add onion; saute until tender, about 6 minutes. | 9. Add stalks; saute until crisp-tender, about 5 minutes. | 10. Add reserved asparagus cooking liquid. | 11. cover, simmer until stalks are tender, about 12 minutes. | 12. Uncover, cook until liquid is absorbed, stirring often, about 5 minutes. | 13. Transfer to food processor, puree. | 14. Add Parmesan, ricotta, and flour. | 15. Using on/off turns, process just until blended. | 16. Season with salt and pepper. | 17. Whisk eggs in bowl to blend. | 18. Add asparagus puree, whisk to blend. | 19. Stir in all but 16 asparagus tips. | 20. Divide custard among cups. | 21. Place cups in roasting pan. | 22. Preheat oven to 350. | 23. Pour hot water into pan to come 1 inch up sides of cups. | 24. Bake puddings until set, about 35 minutes. | 25. Let stand 10 minutes. | 26. Invert onto plates. | 27. Granish with reserved asparagus tips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    breadcrumb bread 1/2 cup - - - -
    asparagus 2 trimmed 181.4372 35.1988 19.9581 1.0886
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    milk ricotta cheese 1/2 cup 215.76 3.7696 13.9624 16.0952
    purpose flour 1/4 cup - - - -
    egg 4 286.0 1.44 25.12 19.02

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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