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CHEESE and ASPARAGUS SOUFFLE

Updated: May 5, 2012 8:03AM



MAKES 4 TO 6 SERVINGS

1 tablespoon soft butter

1/3 cup finely grated fresh Parmesan, divided

1 cup Magic Mix (see
accompanying recipe)

2 cups milk or broth

½ teaspoon salt

¼ teaspoon ground
cayenne pepper

4 eggs, separated

1 cup grated Cheddar cheese

1 bunch fresh asparagus

Preheat oven to 350 degrees.

Generously butter a 1½-quart souffle dish. Reserve 2 tablespoons of the Parmesan; use the rest to coat the pan, tilting and shaking to cover all of the surfaces up to the rim.

In a 2-quart saucepan, combine the Magic Mix, milk and spices over medium heat. Stir with a whisk for about 10 minutes or until sauce has thickened and coats the back of a wooden spoon.

Remove from heat and stir in the egg yolks, one at a time, whisking constantly. Drop the cheese in gradually, whisking to make a smooth sauce. Set aside.

Trim asparagus, discard tough ends and chop stalks into ½-inch pieces. Place in a small bowl with 2 tablespoons water and microwave 2 minutes. Drain well.

Using an electric mixer, beat egg whites until they are stiff and hold their shape. Gently fold the whites into the sauce using a rubber scraper. Spoon about 1/3 of the mixture into the prepared souffle dish and spoon half the asparagus pieces on top. Add another layer of sauce, then the remaining asparagus, ending with the final layer of sauce.

Sprinkle top with remaining Parmesan.

Bake for approximately 25 minutes, until center is still a little soft but the souffle has risen and browned on top. Serve immediately.

Nutrition facts per serving:

892 calories, 57 g fat, 35 g saturated fat, 362 mg cholesterol, 48 g carbohydrates, 41 g protein, 987 mg sodium, 1 g fiber



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