- Ready In:
- 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.
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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.
RECIPE SUBMITTED BY
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.