I know what you're thinking. Asparagus pudding? EEEWWW!!!! But trust me, even my guys who have a strong aversion to anything green will eat this. Not Sam, of course, (he can't be fooled!) but Mikey and Budley will eat it up!
I developed this recipe as a variation on a spinach casserole, so, if you like, you can make it with one package of frozen spinach, thawed and squeezed until relatively dry instead of the asparagus. If you use spinach, you may want to stir it together as opposed to blending it.
1 tall can of asparagus, drained
dash of cayenne
1/4 tsp garlic powder
1/2 tsp salt
1/3 cup flour
3/4 cup grated colby jack cheese
3/4 cup milk
Place all ingredients in the blender and blend until smooth. It will look like really thick pea soup. Pour into greased casserole dish (1 quart size?) and bake at 400 degrees for 45 min until the middle puffs up (it will sink a little after you take it out of the oven) and the top is lightly browned.
The beauty of this dish is that it isn't fussy about cooking times or temperatures. If something else needs to be baked at 350, you can throw this in with it and just bake it until the middle puffs up and enjoy!
I'm guest blogging today on Fresh Fiction. It's a fun character interview with Manx, Drusilla, and Zef. Come on over and join the party!