Asparagus Souffle
- 1 large can asparagus
- 3 eggs
- 1/2 cup cream
- Salt and pepper
- 1 teaspoon grated cheese
If available, 1 freshly boiled bunch of fresh asparagus may be used. Drain asparagus and rub through a sieve; add those eggs, well-beaten, cream, seasoning, and cheese. Beat with enthusiasm, put into a heavily buttered souffle dish, and bake 10 minutes (be patient, you rascal).
Submitted by Jul 30, 2009
15 min 30 min 45 min
15 min 30 min 45 min