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Asparagus Souffle




Source of Recipe


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List of Ingredients




1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
1/2 pound asparagus, cooked, drained and cut into small chunks
6 eggs, separated



Recipe



In a 2-quart saucepan over medium heat, melt butter, then stir in flour and salt. Blend. Gradually stir in milk and cook until sauce is thickened. Add asparagus. Remove from heat.
In small bowl, beat egg yolks slightly with fork. Beat in small amount of hot asparagus sauce. Slowly stir egg mixture back into sauce. Set aside.
Preheat oven for 325 degrees. In a large bowl with mixer on high speed, beat egg whites until stiff. Gently fold into asparagus sauce.
Pour into souffle dish. Bake 1 hour or until souffle is puffy and golden.
Or, if desired, gently spoon into six greased 10-ounce ramekins. Place in a shallow baking dish for easier handling. Bake 30 minutes or until puffy.


Per serving: 208 calories; 14.8 g fat (7.6 g saturated fat; 64 percent calories from fat); 9.2 g carbohydrates; 242 mg cholesterol; 350 mg sodium; 9.7 g protein; 0.2 g fiber.