Asparagus Pudding



  • 1 pound fresh young asparagus
  • Salt
  • 1 roll
  • ½ cup milk
  • 4 tablespoons butter
  • 4 eggs, separated
  • 4 tablespoons sour cream


  1. Peel asparagus and cut slantwise into 1-inch pieces. Place in saucepan with 1 cup water and 1 teaspoon salt. Cook till done, but it should still be almost crunchy and not soft. Drain.
  2. Soak the roll in the milk, then squeeze. Thoroughly butter a pudding mold with 2 tablespoons of the butter.
  3. Whip the rest of the butter till foamy. Add the roll, egg yolks, sour cream and 1 teaspoon salt. Whip till well mixed and fluffy.
  4. Whip egg whites stiff and fold them in gently with a rubber spatula. Combine the mixture with the cooked asparagus; do it very carefully so as not to break the egg-white foam.
  5. Pour the mixture into the buttered pudding mold. Do not fill mold more than three quarters full. Put on a tight-fitting top.
  6. Fill a 4-quart pot half full of hot water. Set pudding mold into the pot and cook, with the cover on, for 1 hour.


To serve this as an appetizer sauté 1 cup bread crumbs in ¼ pound butter till golden brown; pour crumbs on top of pudding or spoon a little over each slice. You may also combine the bread-crumb mixture with grated cheese.