Yield
4 to 6 servings

How to Make It

Step 1

Drain asparagus, reserving liquid. Finely chop asparagus. Combine asparagus and liquid to yield 1 cup, discarding any fibrous pieces. Set mixture aside.

Step 2

Melt butter in top of a double boiler over boiling water; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; add asparagus mixture and salt.

Step 3

Cook over boiling water, stirring constantly, until mixture coats a metal spoon. Remove from heat.

Step 4

Beat egg yolks. Add one-fourth of hot asparagus sauce to yolks, stirring well; return to hot mixture. Cook over boiling water, stirring constantly, until thickened and bubbly. Remove from heat and cool.

Step 5

Beat egg whites (at room temperature) until stiff but not dry. Fold into asparagus mixture. Spoon into a greased 1 1/2-quart souffle dish. Bake at 325° for 1 hour or until golden brown.

Oxmoor House Homestyle Recipes

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