Vegetables: Betty Thompson's Asparagus Soufflé

By JoFClark

Ingredients

• 1 14.5 can cut asparagus, well drained
• 4 eggs
• 1 can cream of mushroom soup
• 1 cup grated cheddar cheese
• 1 scant cup mayonnaise
• Salt to taste

Preparation

Step 1

Blend all in blender until smooth, usually starting with asparagus and 1 egg at a time
Pour into a 1 1/2 quart casserole
Bake in a pan of hot water (optional) 350 degrees for 45-60 minutes or until set