Recipe Centre

Asparagus and cheese soufflé

Ingredients
250 g fresh asparagus, puréed
65 ml butter
salt and milled black pepper
freshly grated nutmeg
45 g cake flour
300 ml boiling milk
4 egg yolks
5 egg whites
120 g firm white cheese, grated

Method:
Preheat oven to 190 ŚC. Place asparagus in a saucepan with 15 ml butter, salt, pepper and nutmeg. Cook gently until all the liquid has evaporated. Melt remaining butter in a medium saucepan. Stir in flour and cook for 1 to 2 minutes. Remove from heat and add boiling milk. Stir until smooth, then return to stove and cook slowly until slightly thickened. Stir in asparagus. Remove from heat. Add egg yolks, one at a time, beating well after each addition. Whisk egg whites until stiff. Fold a quarter of egg white into asparagus mixture. Add cheese, then add the rest of egg white and gently fold in with a knife. Pour into a buttered soufflT dish. Place in the middle of oven and bake for 20 minutes. SoufflT should still be slightly wobbly in the centre. Serve at once.

Recipe From : FAIRLADY October 27, 1999

Recipe from FAIRLADY : October 27, 1999 See what FAIRLADY has in store this month. Subscribe now and save!