Prep 10 mins
Cook 45 mins
Asparagus brightens any dinner table...especially a souffle. I would use this as a main course, but it can just as easily be a side. For main course serve with a salad and bread
- 3 tablespoons butter, melted
- 3 tablespoons flour
- 1 cup milk
- 4 eggs, separated
- 2 1⁄2 cups diced asparagus
- 3⁄4 teaspoon salt
- Blend butter and flour, add milk gradually and cook slowly until thickened, stirring constantly.
- Beat egg yolks until thick and lemon colored, add asparagus and salt and add to sauce.
- Beat egg whites until stiff and fold into asparagus mixture, pour into greased casserole, set in pan of hot water and bake 325 deg. F about 45 minutes.
This worked well as a souffle -- puffed nicely and everything. It didn't say how fine to dice the asparagus. I think mine was in about 1/2 inch pieces. So there was plain souffle, which you really have to eat right away before it collapses, and chunks of asparagus that got much hotter. Elegant use of simple ingredients, though.
Very delicious recipe. The directions however were quite vague for someone not very familiar with how to make a souffle. I also quickly steamed the asparagus before adding to the souffle. Thanks for the recipe!
Before dicing fresh asparagus I steamed the spears then plunged then plunged them in cold water. Next time I might add a pinch of mustard or a tsp of curry paste to the "sauce", but as its stands, Becky's recipe is a keeper. A showy, but simple and easy-to-do recipe. Thank you.