Asparagus Pudding

from the San Francisco Chronicle
via Anne Halsted

serves 9 as a side dish, 6 as a main course

1 tablespoon unsalted butter
3 cups trimmed asparagus cut on the bias into 1/2-inch pieces
1 cup thinly sliced scallions (white and green parts)
1/3 cup flour
3 egg yolks
3 eggs
3 cups heavy cream
2 teaspoons kosher salt

Preheat oven to 375 degrees. Grease a 9 by 9-inch shallow baking dish with butter. Combine asparagus and scallions in a bowl; toss with the flour. In a separate bowl, whisk together egg yolks and whole eggs. Add cream and salt; whisk until fully incorporated. Spread asparagus and scallions evenly in prepared baking dish. Pour egg-cream mixture over vegetables. Bake on middle rack of oven for about 1 hour, turning dish once to assure even browning. When done, pudding should have a rich brown crust and feel like a firm pillow when touched.

Let pudding cool for at least 10 minutes before serving. It will set but remain soft. Serve warm or at room temperature. Use a large spoon to scoop out portions.

Easy comfort food for breakfast, lunch or supper!