Asparagus and Parmesan Puddings

Ingredients

• 0.3 cup flour 
• 2 pounds asparagus trimmed
• 0.5 cup bread fresh italian crustless
• 4 large eggs 
• 1 medium onion finely chopped
• 3 ounces parmesan cheese freshly grated
• 0.5 cup ricotta cheese 
• 2 tablespoons butter unsalted

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• roasting pan

Directions

1. Butter eight 3/4-cup custard cups or soufflé dishes. Coat with breadcrumbs.
2. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes.
3. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
4. Melt butter in large nonstick skillet over medium heat.
5. Add onion; sauté until tender, about 6 minutes.
6. Add stalks; sauté until crisp-tender, about 5 minutes.
7. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
8. Uncover; cook until liquid is absorbed, stirring often, about 5 minutes.
9. Transfer to food processor; puree.
10. Add Parmesan, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
11. Whisk eggs in bowl to blend.
12. Add asparagus puree; whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups.
13. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
14. Preheat oven to 350°F.
15. Pour hot water into pan to come 1 inch up sides of cups.
16. Bake puddings until set, about 35 minutes.
17. Let stand 10 minutes. Invert onto plates.
18. Garnish with asparagus tips.