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Virgin Islands Cooking
Carol M. Bareuther
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Danish Style Asparagus Pudding
by Carol M. Bareuther
This is a recipe that dates to the Danish
days, when canned asparagus was oftentimes more readily available than
other green vegetables.
Yield:
8 servings
Nutrition:
216 calories, 16 grams fat, 169 milligrams cholesterol and
310 milligrams
sodium per serving.
Ingredients:
- ½ cup flour
- ½ cup butter
- 1¼ cups milk
- 5 eggs, separated
- ½ teaspoon salt
- 2 teaspoons sugar
- Black pepper, to taste
- 1 pound fresh asparagus, trimmed,
cooked, and cut into bite- sized pieces (or equivalent quantity canned)
Method:
Make a white sauce with the flour, butter and milk. Cool, then add egg
yolks, stirring well. Flavor with salt, sugar and black pepper, to taste.
Beat egg whites until stiff, then fold into white sauce.
In a greased baking dish, place alternate layers of sauce and asparagus.
Bake in a 350° oven for 35 to 40 minutes, or until mixture is firm. More recipes by
Carol Bareuther
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