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Asparagus Souffle

Fresh.n.Natural's picture
Ingredients
  Oil 3 Tablespoon
  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
Directions

Blend oil, flour, yeast, milk powder and parsley in top of double boiler.
Gradually add liquid milk.
Blend.
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.
Add asparagus.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled individual custard cups.
Bake at 325° F. for about 45 minutes, until souffle is set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
6

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4.18158
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 201 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 148.5 mg49.5%

Sodium 83.4 mg3.5%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2.9 g11.8%

Sugars 4.7 g

Protein 9 g18.8%

Vitamin A 25.7% Vitamin C 22.3%

Calcium 12.2% Iron 15.8%

*Based on a 2000 Calorie diet

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Asparagus Souffle Recipe