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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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