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    You are in: Home / Recipes / Creamy Asparagus "souffle" Recipe
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    Creamy Asparagus "souffle"

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    • on December 06, 2013

      A recipe which is lovely in its simplicity. I cannot understand why no-one has made this before. I divided the recipe precisely in half except I used 2 eggs (we're only two people). Use young green asparagus for this, or canned green asparagus spears. My one little objection is that the end result was very soft ... if using the whole recipe (for 6 ramekins) I'd use 4 eggs and not 3. I probably used more than a "dash" of nutmeg, because nutmeg is perfect with most green veggies. The "souffles" tasted soft and creamy, and is the perfect side dish for fish, where most green vegetables do not quite fit in. Next time I might try using finely grated Parmesan, or even a bit of flour, to firm up the souffles. Oh yes -- the baking time is too short. Watch them -- but I used my element-plus-fan setting, and they needed about 30 minutes to set. (They cracked a little on top, but I wanted to turn them out, so that did not bother me). Thanks -- this is the kind of simple, quick dish which is popular right now.

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    Nutritional Facts for Creamy Asparagus "souffle"

    Serving Size: 1 (161 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.3
    Calories from Fat 190
    Total Fat 21.2 g
    Saturated Fat 12.4 g
    Cholesterol 168.7 mg
    Sodium 380.5 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 1.5 g
    Sugars 1.2 g
    Protein 6.2 g

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