Method: Clean and rinse the asparagus. Remove the tips and cut the stalks into small discs. Steam cook separately. Blend the asparagus pieces with the milk and add the eggs, cream, salt and pepper. Pour into the moulds and place in the oven in a bain-marie for around 20 minutes at 180°C.
In the meantime, prepare the Torregio cream.
Cut the cheese into small pieces, place in a saucepan with the milk, cream and corn flour and heat together, mixing continuously with a whisk. Bring the mixture almost to the boil, use a hand mixer to blend the cream and filter to make it smoother, if necessary. Place the savoury pudding on a plate, accompanied by the Torregio cream.
Garnish with the tips of the asparagus spears.