Asparagus Souffle

By lknowles

Unknown Origin

Ingredients

• 3 Tbsp Butter
• 3 Tbsp Flour
• 1/2 Cup Milk
• 1/2 Cup Chicken Broth
• 4 Eggs, Separated
• 1 Tsp Salt
• Pinch White Pepper
• 2 Tbsp Parmesan Cheese, Grated
• 1 1/3 Cups Asparagus, Chopped Cooked & Drained
• Pinch Cream Of Tartar

Preparation

Step 1

Melt butter in a saucepan over moderate heat. Blend in flour, slowly stir in milk & broth and heat, stirring until thickened. Beat egg yolks lightly, blend in a little of the hot sauce and then stir back into the pan; heat and stir over lowest heat for about 2 minutes. Off heat mix in salt, pepper, parmesan and asparagus. Lay a piece of waxed paper flat on the top and let it come to room temperature. (Can be prepared ahead of time, cover and refrigerate. Let it come to room temperature before proceeding.) Preheat oven to 350°F. Beat egg whites until frothy, add cream of tartar and continue beating until stiff but not dry. Fold whites into vegetable mixture and spoon into an ungreased soufflé dish. Bake uncovered on the center rack for 35-45 minutes, until puffy and browned. Serve at once.

Total Recipe: 941 Cal (63% from Fat, 22% from Protein, 16% from Carb); 51 g Protein; 66 g Tot Fat; 33 g Sat Fat; 5 g Poly Fat; 37 g Carb; 4 g Fiber; 4096 mg Sodium; 1100 mg Cholesterol