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Course : Side Dish
Type of Prep : Bake
 
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Asparagus Cheese Souffle

From Diana Rattray,
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INGREDIENTS:

  • 1 cup fresh asparagus, cooked, cut into 1-inch pcs
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons grated Swiss cheese
  • dash Worcestershire sauce
  • 1/2 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dry mustard
  • 3 egg yolks, beaten
  • 4 egg whites, stiffly beaten

PREPARATION:

Butter a souffle dish; place asparagus in the bottom. Over low heat, melt butter in a heavy skillet. Stir in flour until smooth; gradually add milk, stirring constantly until sauce thickens.

Add cheeses and seasonings; stir until cheese melts. Add beaten egg yolks and stir well. Remove from heat; fold egg whites into sauce. Pour mixture into souffle dish.

Place a large baking dish in preheated 350° oven; pour in an inch of hot water. Place souffle dish in the larger pan of water; bake for 25 to 30 minutes, or until souffle has risen and set and is golden on the top. If necessary, fashion a greased aluminum foil collar around top edge of souffle dish to allow for rising. Serve immediately.
Serves 4.

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