| | Asparagus Soufflé 3 tablespoons of butter
3 tablespoons of all purpose flour
3/4 teaspoon of salt
1/8 teaspoon of pepper
1 cup of milk
6 eggs, separated
One cup of drained canned asparagus
1 tablespoon of instant minced onion
1 pimento, chopped |
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Melt the butter and blend in the flour, salt, and pepper. Gradually stir in the milk and cook, stirring constantly, until thickened. Cool. Beat the egg whites until stiff. Then beat yolks until thick and lemon colored. Stir first mixture gradually into yolks. Fold in whites and asparagus, onion, and pimento. Pour into a greased 2 quart casserole and set in pan of hot water. Bake in preheated oven at 350ºF. for 45 minutes or until the tip of knife is inserted in the center comes out clean. Serve at once.
Make 4 to 6 servings Back to Soufflé Recipes |