Asparagus Pudding

Directions

1. 1
   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.
2. 2
   Remove asparagus from cans.
3. 3
   Cut tips and ends.
4. 4
   Set aside ends and reserve for another use (you can put them in a plastic bag and freeze them for soups or creams).
5. 5
   Were going to use the stalks and the tips, reserving 5 tips for garnish.
6. 6
   Mix whole eggs and yolks and process with asparagus stalks, remaining asparagus tips, and whole cream.
7. 7
   Add parmesan, combine well, and season with salt and pepper.
8. 8
   Grease the tin with butter, then line with parchment on the bottom.
9. 9
   Preheat oven to 140 degrees C (285 degrees F) and put reserved 5 asparagus tips along base of mold.
10. 10
    Pour pudding mixture into mold.
11. 11
    Bake for 1 hour.
12. 12
    If desired, garnish finished pudding with some asparagus tips wrapped in jabugo ham slices.
13. 13
    Done!