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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 Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min

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