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Cooking with Chef Michael
Asparagus Bread Pudding with Asiago Cheese
Nothing says spring time in the northwest like the arrival of asparagus. Try and find standard or consumer grade asparagus. This dish can be served for breakfast with poached or scrambled eggs or as an accompaniment to halibut or even lamb. It can be made ahead of time and warmed when needed.
Asparagus Bread Pudding with Asiago Cheese
1 bunch asparagus
1 leek, washed, small dice whites only
1 medium red bell pepper, small dice
1 clove garlic, minced
1 crusty baguette or quarter sheet of focaccia
1 tbs. fresh thyme, finely chopped
1 tbs. fresh basil, finely chopped
1 tsp dried tarragon
24 oz heavy cream
4 ea eggs
4 oz grated asiago cheese (parmesan cheese can be used instead)
1 tbs. kosher salt
1 tsp white pepper
2 tbs. olive oil
Preset oven to 325
Trim the asparagus by cutting off the woody ends. You will probably remove about one quarter of the length of the spears. Reserve the ends.
Place the cream and the reserved asparagus ends together in a medium sauce pot. Place on the stove top and bring to a slow simmer for 10 -12 minutes. Be careful that the cream does not boil over. Let the asparagus steep in the cream off of the fire for an additional 10 minutes. Remove the asparagus and chill the cream.
Cut the bread into half inch cubes and dry in the oven for 5-7 minutes.
Cut the reset of the asparagus into small pieces.
Heat the olive oil in a medium sauté pan. Add the leeks, garlic, red peppers and asparagus and sweat for 5-7 minutes then chill.
Beat the eggs in a large mixing bowl. Add the asparagus cream and whisk together. Add the thyme, basil, tarragon, cheese, salt and pepper and whisk together.
Add the bread and sweated vegetables and mix together until everything is evenly incorporated.
Place mixture in a well buttered or sprayed medium sized casserole dish, taking care to press the mixture in evenly.
Cover with a lid or foil and bake for about one hour, removing the lid or foil to brown the top of the pudding for the last 15 minutes.
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