Asparagus Pudding - kilogram

Method

• You will need a baking tin 26 cm in length x 11 cm wide x 7.5 cm deep, greased with butter and lined with parchment paper.
• Remove asparagus from cans.
• Cut tips and ends.
• Set aside ends and reserve for another use (you can put them in a plastic bag and freeze them for soups or creams).
• Were going to use the stalks and the tips, reserving 5 tips for garnish.
• Mix whole eggs and yolks and process with asparagus stalks, remaining asparagus tips, and whole cream.
• Add parmesan, combine well, and season with salt and pepper.
• Grease the tin with butter, then line with parchment on the bottom.
• Preheat oven to 140 degrees C (285 degrees F) and put reserved 5 asparagus tips along base of mold.
• Pour pudding mixture into mold.
• Bake for 1 hour.
• If desired, garnish finished pudding with some asparagus tips wrapped in jabugo ham slices.
• Done!