Asparagus pudding – a detailed recipe for cooking. друзьями: 
Time: one hour. 10 min. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr asparagus (if necessary, cut the solid ends, and clean the tips of the sprouts)
- 225 gr. slices of fresh crab meat (without shell)
- 1 medium chopped onion head
- 4 tbsp. l (60 gr.) Butter
- 3 eggs of category CO
- 1.5 tbsp. fat cream
- 1/3 Art. finely grated parmesan
- 1 tsp plus 2 tsp finely chopped fresh leaves tarragon
- 3/4 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tbsp. olive oil
- 1/4 Art. fresh lemon juice
- 2 tsp finely chopped chives
- 1 tsp lemon zest
- 1/2 tsp Worcester sauce
Recipes with similar ingredients: asparagus, eggs, cream, cheese Parmesan, crab meat, chives, Worcestershire sauce, lemon zest, tarragon
Recipe preparation:
- Process the asparagus and slice the sprouts diagonally 2.5 cm long. Set the tips aside. In a large heavy skillet fry the asparagus and onions in 3 tbsp. over medium-low heat. l (45 gr.) butter until the asparagus is soft, about 20 minutes. Puree this mixture in a food processor until it becomes completely homogeneous. If, after whipping, the mixture is still hard fibers remain, pass through fine mesh sieve.
- Preheat oven to 160 ° C and lightly grease 6 racks inside (1/2 tbsp.) remaining tablespoon of butter. transfer the bowl of the mixer to the asparagus mixture and beat it with eggs, with cream, cheese, a teaspoon of tarragon, salt and pepper. Spread the mixture evenly over the prepared frames and put them in a large baking dish. Add as much hot water so that it reaches the middle of a large form and bake, not covering, until the flan grasps, about 25 – 30 min Rearrange the racks on the grill and let cool slightly.
- While the flans are preparing, blanch the ends of the asparagus in a small pan with salted water until they become slightly soft and crispy, about 3 minutes Rinse with running cold water. so that the asparagus does not digest and allow the water to drain.
- In a bowl, whisk the olive oil, lemon juice, chives, 2 tsp. tarragon, lemon zest, Worcester sauce, and also salt and white pepper to taste. Add crab meat, remaining asparagus tips and mix gently but thoroughly. Add spices if necessary. When the flans have cooled slightly, draw the tip of the fruit knife along the edges of each tin and, turning it over, put the puddings on serving plates. Decorate each serving with a mixture of crab meat and serve immediately. Flans tasty at any temperature.
