This Hungarian recipe for asparagus steamed pudding or spargapudding is a savory dish that can be served as a vegetarian main course, appetizer or side dish. Since the asparagus are peeled, spears that are a little past their prime work fine.

You will need a 6-cup steamed pudding mold with a lid that can fit inside a 4-quart pot with a lid.

Here's a larger picture of asparagus steamed pudding.

Makes about 6 servings of Hungarian Asparagus Steamed Pudding - Spargapudding

See Also

Asparagus-Pea Soup Recipe

Savory Mushroom Bread Pudding Recipe

Salmon-Asparagus Rolls Recipe

Ingredients

• 1 white kaiser or other roll
• 1/2 cup milk
• 1 1/2 pounds asparagus, trimmed, peeled and cut into 1-inch pieces
• 1 cup water
• 1 teaspoon chicken base (see below)
• 2 tablespoons + 2 tablespoons softened butter
• 4 large eggs, separated
• 4 tablespoons sour cream
• 1 teaspoon salt

• Prep Time: 30 minutes
• Cook Time: 60 minutes

• Total Time: 90 minutes
• Yield: 6 servings Asparagus Pudding

Preparation

1. Using 2 tablespoons butter, grease a 6-cup steamed pudding mold with a lid, greasing the bottom extra well, and set aside. In a small bowl, soak roll in milk and set aside until soft.
   
   
2. In a medium saucepan, cook asparagus in water and chicken base until al dente. Drain, rinse in cold water, and set aside.
   
   
3. In a medium bowl, beat remaining 2 tablespoons butter until fluffy. Squeeze excess milk from roll and add roll to butter along with egg yolks, sour cream and salt, beating for about 3 minutes on high speed. Stir in reserved cooked asparagus.
   
   

1. In a greasefree bowl, whip egg whites until stiff. Fold egg whites into asparagus mixture gently, trying not to deflate the volume.
   
   
2. Transfer mixture to prepared pudding mold, filling no more than 3/4 full. Place the lid on. Fill a 4-quart pot half full of hot water. Set the pudding mold inside, cover the 4-quart pot and simmer (do not boil) 1 hour.
   
   
3. Remove mold from water, uncover, and cool 10 minutes. Carefully loosen edges of pudding with sharp knife and invert onto serving platter. Allow to stand with mold over pudding until pudding releases. Remove mold, slice and serve.

Note: If desired, this can be served with 1 cup bread crumbs browned in 4 ounces (1 stick) butter and a dollop of sour cream. This is especially helpful to disguise any flaws if the bottom (which becomes the top) sticks to the mold.