Asparagus Pudding with Parmesan Sauce

Look forward to this fine asparagus recipe:

Remove the skin from the asparagus spears, cut away the hard ends. Cut about 300 g of cleaned asparagus into leaves. Cut off shallot. Lightly roll shallot and asparagus in whipping cream, adding a little salt, until the liquid is reduced to half of the original amount. Blend everything with a hand blender. Heat butter, add flour (exactly: 15 g butter and 30 g flour), sweat flour until light, pour in milk. Mix in grated parmesan, make the whole thing a creamy amount. Allow to cool. Mix in egg and yolk with a whisk. Stir this bechamel with the asparagus puree.

Spread 8 ramekins with melted butter and sprinkle with breadcrumbs, put basil leaves on the bottoms. Pour in the quantity and cook in a steamer for 15 to 20 minutes or poach in a bain-marie in the oven at 180 °C.

For the sauce, bring milk and whipping cream to a boil, mix in Parmesan cheese and Scotch or cottage cheese with a whisk. Season with salt and pepper and season with crushed garlic and caraway seeds. Blend to a creamy sauce.

Serve asparagus pudding with Parmesan sauce on plates.

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