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1/2 cup fresh Breadcrumbs
2 lbs Asparagus, trimmed
2 Tablespoons unsalted Butter
1 medium Onion, finely chopped
1 cup freshly grated Parmesan Cheese (about 3 ounces)
1/2 cup whole Milk Ricotta Cheese
1/4 cup All-purpose Flour
4 large Eggs
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Butter eight 3/4-cup custard cups or soufle dishes. Coat with breadcrumbs. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, reserve tips and 1 cup cooking liquid. Coarsley chop asparagus stalks. Melt butter in large nonstick skillet over medium heat. Add onion; saute until tender, about 6 minutes. Add stalks; saute until crisp-tender, about 5 minutes. Add reserved asparagus cooking liquid. Cover, simmer until stalks are tender, about 12 minutes. Uncover, cook until liquid is absorbed, stirring often, about 5 minutes. Transfer to food processor, puree. Add Parmesan, ricotta, and flour. Using on/off turns, process just until blended. Season with salt and pepper. Whisk eggs in bowl to blend. Add asparagus puree, whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups. Place cups in roasting pan. Preheat oven to 350. Pour hot water into pan to come 1 inch up sides of cups. Bake puddings until set, about 35 minutes. Let stand 10 minutes. Invert onto plates. Granish with reserved asparagus tips.
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