Name: Asparagus and Parmesan Puddings
Yield: Makes 8 puddings
Ingredients: 1/2 cup fresh breadcrumbs made from crustless Italian bread; 2 pounds asparagus, trimmed; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 1 cup freshly grated Parmesan cheese (about 3 ounces); 1/2 cup whole-milk ricotta cheese; 1/4 cup all purpose flour; 4 large eggs

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Asparagus and Parmesan PuddingsBrian Leatart

(Sformati di Asparagi e Parmigiano)

Sformato, which is a cross between a savory custard and a soufflé, can be made from a number of different vegetables. Asparagus is ideal and a Tuscan favorite — particularly in April and May when it is at its best. Serve these puddings as a first course or as a side dish; or accompany them with a salad for brunch or a light supper.

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