Recipe by BeckyF
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
Top Review by Nose
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.
- 3 tablespoons butter, melted
- 3 tablespoons flour
- 1 cup milk
- 4 eggs, separated
- 2 1⁄2 cups diced asparagus
- 3⁄4 teaspoon salt
Directions See How It's Made
- 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.