|Whole wheat flour||3 Tablespoon|
|Nutritional yeast||3 Tablespoon|
|Milk powder||1⁄2 Cup (8 tbs)|
|Parsley||3 Tablespoon, minced|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Asparagus||2 1⁄2 Cup (40 tbs), cooked|
Blend oil, flour, yeast, milk powder and parsley in top of double boiler.
Gradually add liquid milk.
Set on bottom of double boiler, to which hot water has been added, and cook, stirring, until mixture thickens slightly.
Cool to lukewarm.
Gradually beat in egg yolks.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled individual custard cups.
Bake at 325Â° F. for about 45 minutes, until souffle is set.