Asparagus Pudding

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups 1-inch pieces of asparagus
  • 2 cups milk
  • ½ teaspoon salt
  • Dash of cayenne pepper
  • Dash of grated nutmeg
  • 3 eggs, slightly beaten
  • 2 tablespoons melted butter


    1. Cook the asparagus in boiling salted water until tender. Drain.

    2. Preheat oven to moderate (350°F.).

    3. Add the milk, salt, cayenne and nutmeg to the eggs. Add asparagus and butter and pour the mixture into a baking dish. Set the baking dish in a pan of water and bake for forty to fifty minutes, until the custard is set.