Asparagus-And-Cheese Souffle Recipe - Cooking Index
Asparagus-And-Cheese Souffle Recipe - Cooking Index
| 2 cups | Water | |
| 3/4 cup | Chopped fresh asparagus | |
| 1 cup | Skim milk | |
| 1 tablespoon | Cornstarch | |
| 2 | Egg yolks - lightly beaten | |
| 1 oz | 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 hot 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 stiff 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. Place on middle rack of a 400F oven; immediately reduce temperature to 375and bake 40 minutes. Yield: 6 servings (serving size: 3/4 cup).
Source:
Cooking Light, Sept 1994, page 86
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