Rating: 5 stars
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  • 1 Rating
Recipe by Cooking Light April 2002

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish.

  • Cook asparagus in boiling water 4 minutes; drain and rinse with cold water. Cut a 1-inch tip from each asparagus spear; finely chop stalks.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Place the flour, salt, ground nutmeg, dry mustard, and black pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thick.

  • Gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk, and add to remaining hot milk mixture, stirring constantly. Cook 30 seconds, and remove from heat. Stir in asparagus tips and chopped asparagus with the cheese. Cool slightly.

  • Place egg whites and cream of tartar in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into asparagus mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 45 minutes or until puffed, golden, and set. Serve immediately.

Nutrition Facts

165 calories; calories from fat 29%; fat 5.3g; saturated fat 2.5g; mono fat 1.6g; poly fat 0.4g; protein 11.9g; carbohydrates 17.5g; fiber 1.7g; cholesterol 49mg; iron 1.6mg; sodium 387mg; calcium 191mg.
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