Asparagus Pudding

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Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 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

Method

  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.

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