1. Preheat the oven to 350 degrees F. Place the bread in a bowl, cover with the milk, and let soak until the bread is softened. Squeeze the excess milk from the bread and set aside.
2. In a food processor fitted with a steel blade, process the onion and parsley until finely chopped. Add the bread and the remaining ingredients, except for the bread crumbs, mayonnaise, and garnish and process until well blended.
3. Butter a 6-cup loaf pan or fish-shaped mold, sprinkle it with the bread crumbs, and pour in the fish mixture. Tap the pan on a table or counter to level the loaf, then put in the oven and bake until a toothpick inserted in the center comes away clean, about 1 hour.
4. Un-mold the pudding while hot onto a serving platter. Cool to room temperature, then refrigerate until cold. When the pudding is cold,frost the top and sides with the mayonesa rosada, decorate with the minced parsley and pimiento, and surround with the asparagus. Serve cold or at room temperature.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 120 (53%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 530.1mg||163 %|
|Sodium 282.4mg||10 %|
|Potassium 216.1mg||6 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9g|
|Protein 17.3g||25 %|
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Calories per serving: 228
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