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Asparagus Souffle

  • 2 Tbsp butter
  • 1 1/2 cup milk
  • 1/2 cup asparagus liquid
  • 4 Tbsp flour
  • 4 eggs, separated
  • 1 can asparagus
  • Salt
  • Pepper
Melt butter in double boiler. Blend in flour and seasonings and when smooth and bubbling, gradually add milk diluted with asparagus liquid, stirring constantly. Cook until thickened. Remove from fire, pour atop well-beaten egg yolks and cook until custard coats the spoon. When slightly cool, beat egg whites and fold into sauce. Grease casserole, line with asparagus and fill with mixture. Place in a pan of hot water and bake in a oven heated to 350F 1 hour or until firm.
Submitted by Tess M May 24, 2009
9 min 60 min 69 min


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