Asparagus Soufflé
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INGREDIENTS 3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 cup milk
4 eggs, separated
1 to 1-1/2 pounds cooked, fresh asparagus spears, cut in 1-inch pieces
1/2 teaspoon salt
Sprinkling of white pepperPreheat oven to 325 degrees.
Blend butter into flour in a medium-size heavy saucepan over low heat. Slowly add milk, stirring constantly, with a wooden spoon until sauce begins to thicken.
Separate eggs, putting yolks in a small bowl and setting whites aside for later use.
Whisk yolks briskly until they begin to get thick and creamy.
Combine asparagus, salt, and white pepper with the yolks, transfer to a saucepan, and mix gently but well.
Whisk egg whites in a small bowl until stiff. Fold egg whites carefully into the asparagus mixture and pour all into a lightly greased, ovenproof casserole.
Set casserole in a pan of hot water and bake for approximately 45 minutes, until soufflé is set.