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Recipe: Asparagus And Cheese Souffle
Similar Categories: Asparagus, Cheese, Souffle
Serving Size : 6
2 cups water
3/4 cup chopped fresh asparagus
1 cup skim milk
1 tablespoon cornstarch
2 egg yolks -- lightly beaten
1 ounce shredded reduced-fat sharp cheddar cheese -- (1/4 cup)
1/4 teaspoon salt
1/4 teaspoon dried whole dillweed
1/8 teaspoon coarsely ground pepper
4 egg whites
Vegetable cooking spray
Bring water to a boil in a small saucepan; add asparagus. Cook 3 minutes;
drain and set aside.
Combine milk and cornstarch in a saucepan, and stir well. Bring to a boil
over medium heat, and cook 2 minutes, stirring constantly. Gradually stir
about 1/4 of the hot milk mixture into the egg yolks; add to remaining ho
t
mixture, stirring constantly. Cook 1 minute or until thickened, stirring
constantly. Add cheese and next 3 ingredients, stirring until cheese
melts. Pour mixture into a bowl; stir in asparagus.
Beat egg whites (at room temperature) at high speed of a mixer until stif
f
peaks form. Stir 1/4 of egg whites into asparagus mixture; fold remaining
egg whites into asparagus mixture.
Spoon mixture into a 2-quart souffle dish coated with cooking spray. Pl
ace
on middle rack of a 400 degree oven; immediately reduce temperature to 37
5
degrees and bake 40 minutes.
(serving size: 3/4 cup)
2 cups water
3/4 cup chopped fresh asparagus
1 cup skim milk
1 tablespoon cornstarch
2 egg yolks -- lightly beaten
1 ounce shredded reduced-fat sharp cheddar cheese -- (1/4 cup)
1/4 teaspoon salt
1/4 teaspoon dried whole dillweed
1/8 teaspoon coarsely ground pepper
4 egg whites
Vegetable cooking spray
Bring water to a boil in a small saucepan; add asparagus. Cook 3 minutes;
drain and set aside.
Combine milk and cornstarch in a saucepan, and stir well. Bring to a boil
over medium heat, and cook 2 minutes, stirring constantly. Gradually stir
about 1/4 of the hot milk mixture into the egg yolks; add to remaining ho
t
mixture, stirring constantly. Cook 1 minute or until thickened, stirring
constantly. Add cheese and next 3 ingredients, stirring until cheese
melts. Pour mixture into a bowl; stir in asparagus.
Beat egg whites (at room temperature) at high speed of a mixer until stif
f
peaks form. Stir 1/4 of egg whites into asparagus mixture; fold remaining
egg whites into asparagus mixture.
Spoon mixture into a 2-quart souffle dish coated with cooking spray. Pl
ace
on middle rack of a 400 degree oven; immediately reduce temperature to 37
5
degrees and bake 40 minutes.
(serving size: 3/4 cup)
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