Asparagus with Parmesan Pudding and Prosciutto
- ¾ cup heavy cream
- ¼ cup whole milk
- 2 spring garlic cloves, or 1 small garlic clove, finely chopped
- 1-ounce chunk Parmesan, finely grated
- ½ teaspoon Maldon or other flaky sea salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon extra virgin olive oil, plus a drizzle
- 16 asparagus spears, a little thicker than a pencil, woody bottoms discarded
- Maldon or other flaky sea salt
- A very small handful of small, tender basil leaves
- ½ lemon (optional)
- 12 thin slices prosciutto
- Grilled or toasted slices of rustic bread
- Produce
- Asparagus spears (16)
- Basil, small tender leaves (1 very small handful)
- Lemon (1/2)
- Meat
- Prosciutto (12 thin slices)
- Cooking & Baking
- Garlic cloves, spring (2)
- Maldon or other flaky sea salt (1/2 teaspoon)
- Maldon or other flaky sea salt (1)
- Olive oil, extra virgin (1 tablespoon)
- Dairy
- Heavy cream (3/4 cup)
- Parmesan (1 1-ounce chunk)
- Whole milk (1/4 cup)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
- Other
- Grilled or toasted slices of rustic bread
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 25, 2012 (9 months ago).
21 people saved this recipe.
