Asparagus Souffle

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 (10 1/2-ounce) can asparagus spears, un-drained
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 5 eggs, separated

Preparation

  1. Drain asparagus, reserving liquid. Finely chop asparagus. Combine asparagus and liquid to yield 1 cup, discarding any fibrous pieces. Set mixture aside.
  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.
  3. Cook over boiling water, stirring constantly, until mixture coats a metal spoon. Remove from heat.
  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.
  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asparagus Souffle Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy