Serves: 6
Total Calories: 282

1 cup Béchamel Sauce
1 1/2 pounds asparagus, trimmed
3 large eggs
1/4 cup freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper

1 Prepare the béchamel, if necessary. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them by the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain them on paper towels and pat them dry. Cut off and set aside 6 of the tips.

2 Place the asparagus in a food processor and process until smooth. Blend in the eggs, béchamel, cheese, 1 teaspoon salt, and pepper to taste.

3 Place a rack in the center of the oven. Preheat the oven to 350°F. Generously butter six 6-ounce ramekins or custard cups. Pour the asparagus mixture into the cups. Place the cups in a large roasting pan and pour boiling water into the pan to reach halfway up the sides of the cups.

4 Bake 50 to 60 minutes or until a knife inserted in the center comes out clean. Remove the molds from the pan and run a small knife around the edge. Invert the molds onto serving dishes. Top with the reserved asparagus tips and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 282
Calories from Fat: 132

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