Prep 15 mins
Cook 45 mins
Untried but sounds intriguing. USVI=United States Virgin Islands While canned asparagus has no resemblance whatsoever to fresh asparagus (in my humble opinion :-) I was raised on it and loved it before discovering the epicurean pleasures of fresh asparagus. So this has possibilities.
- 1⁄4 lb butter
- 1⁄2 cup flour
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- 3 eggs
- 1 (12 1/2 ounce) can asparagus tips (reserve 1/2 cup asparagus juice from can)
- Cream the butter and flour, then heat over a low flame, stirring constantly for about five minutes.
- Combine milk and asparagus juice and add to flour-butter mixture.
- Stir vigorously and add salt; remove from flame.
- Add eggs one at a time, stirring after each addition.
- Line a greased mold with the asparagus tips and fill halfway with pudding mixture (pudding will double in size while cooking, so don't fill the mold).
- Cover mold with wax paper and aluminum foil and set in a water bath (a larger pan filled halfway with water).
- Keep the water bath at a boil to steam the pudding (about 45 minutes).