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Asparagus Pudding from the U. S. V. I.

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“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.”

Ingredients Nutrition

  • 14 lb butter
  • 12 cup flour
  • 12 cup milk
  • 12 teaspoon salt
  • 3 eggs
  • 1 (12 1/2 ounce) can asparagus tips (reserve 1/2 cup asparagus juice from can)


  1. Cream the butter and flour, then heat over a low flame, stirring constantly for about five minutes.
  2. Combine milk and asparagus juice and add to flour-butter mixture.
  3. Stir vigorously and add salt; remove from flame.
  4. Add eggs one at a time, stirring after each addition.
  5. 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).
  6. Cover mold with wax paper and aluminum foil and set in a water bath (a larger pan filled halfway with water).
  7. Keep the water bath at a boil to steam the pudding (about 45 minutes).

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