Rec. Asparagus Souffle

M

marsha-tbay

Well-known member
3 tbsp butter

3 tbsp all purpose flour

1 c milk

3 eggs, separated

salt and pepper to taste

dash of ground nutmeg

1/4 tsp whole basil leaves

1 c finely chopped cooked asparagus

3 tbsp grated parmesan cheese

Melt butter in a heavy saucepan over low heat; blend in flour and cook 1 minutes, stirring constantly.

Gradually add milk, cook over medium heat, stirring constantly, until thickened.

Beat egg yolks. Add a small amount of hot white sauce to yolks, and mix well. Stir yolk mixture into the remaining white sauce. Stir in seasonings, asparagus and cheese.

Beat egg whites until stiff, fold into asparagus mixture. Spoon into a lightly greased 1-1/2 qt souffle or casserole dish.

Bake at 375 about 45 minutes. Serve souffle immediately. Serves 4-5. Southern Living

 
Rec. Here's another asparagus recipe Sesame Asparagus

Sesame Asparagus

1 # fresh asparagus, trimmed
1 tbsp peanut oil
3 tbsp minced shallots
1 tbsp sesame seeds
2 tsp soy sauce
2 dashes of dark sesame oil
freshly ground pepper
orange zest to garnish (optional)

Heat a skillet over med-high heat for 2 minutes. Add peanut oil and half of the asparaugs in a single layer. Cook, shaking occasionally, for 3 to 4 minutes.

Turn asparagus, and cook for an additional 3 minutes or until bright green with brown spots.

Add 1-1/2 tbsp of the shallots and 1-1/2 tsp of the sesame seeds. Cook for 1 to 2 minutes or until the shallots are transparent. Add 1 tsp of the soy sauce and a dash of the sesame oil. Season with pepper. Cook for 30 seconds.

Transfer to a serving platter and keep warm. Cook the remaining asparagus following the same instructions. Garnish with orange zest, if desired. Serves 4

This can also be served at room temperature.

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