posted by syzygy 07-30-103 2:26 PM
Asparagus Bread Pudding
From the San Francisco restaurant Greens by Executive chef Annie Somerville.
Serves 6.
1 pound rustic bread (day-old ciabatta or Italian sourdough bread), crusts removed
1 1/2 cups milk
1 pound asparagus, tough ends removed
1 cup heavy cream
6 eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated Fontina cheese
1 cup grated Parmesan cheese
1/4 cup chopped mixed fresh herbs (thyme, oregano, parsley)
Cut the bread into 1/2-inch thick slices. In a bowl combine with the milk. Set aside for 30 minutes or until the bread has absorbed the milk.
Set the oven at 350 degrees. Butter a 2-quart souffle dish or other high-sided dish of the same size.
Bring a saucepan of water to a boil and salt it lightly. Cut the asparagus into 2-inch lengths.
In a bowl combine the cream, eggs, salt, and pepper. Whisk thoroughly; set this custard aside
Drop the asparagus into the boiling water and cook 1 to 2 minutes or until the asparagus is tender but still has some bite. Drain and rinse under cold water.
In a bowl combine the Fontina and Parmesan cheeses. Place one-third of the soaked bread in the prepared dish. Add half the asparagus, then one-third of the cheese mixture, then half the herbs.
Make another layer, then top with the last third of bread and cheese. Pour the custard into the dish.
Bake the pudding for 1 hour or until it is golden brown.
Adapted from "Everyday Greens"
This story ran on page C2 of the Boston Globe on 6/18/2003. © Copyright 2003 Globe Newspaper Company.