Asparagus Souffle Main Dish at Carmen Watkins blog

Asparagus Souffle Main Dish. Asparagus brightens any dinner table.especially a souffle. Preheat oven to 400 degrees. Light and airy individual asparagus soufflés. Cook, stirring frequently, until fork tender but still slightly crisp. Stir, then put in a bowl and set aside and let cool. In a large skillet over medium heat, put the oil, onion, yellow squash, asparagus, and red pepper; This souffle is basically a puree of asparagus mixed into a bechamel sauce that is then folded into some beaten egg whites. Blanch the asparagus for 2 minutes in boiling salted water (1 1/2 teaspoons of salt for every quart of water). Fold in the stiffly beaten egg whites and place in a buttered baking dish. Melt 1 tablespoon of butter in saucepan on medium heat. Cook gently until soft, do not let brown. Rinse in cold water to stop cooking. This serves six to eight. I would use this as a main course, but it can just as easily be a side. Remove skillet from the stove and add green onion tops;

Add shallots, garlic, and thyme. Asparagus brightens any dinner table.especially a souffle. Dust with the parmesan, tapping the dish to distribute the. Bake at 350 degrees for 30 minutes until firm. Melt 1 tablespoon of butter in saucepan on medium heat. I have made bechamel and beaten egg whites several times so the souffle actually came together fairly Brush a baking dish or heatproof platter with melted butter. Set aside to let cool. Fold in the stiffly beaten egg whites and place in a buttered baking dish. In a large skillet over medium heat, put the oil, onion, yellow squash, asparagus, and red pepper;

Asparagus Soufflé A Well Seasoned Kitchen

Asparagus Souffle Main Dish Cook gently until soft, do not let brown. Asparagus brightens any dinner table.especially a souffle. I would use this as a main course, but it can just as easily be a side. This souffle is basically a puree of asparagus mixed into a bechamel sauce that is then folded into some beaten egg whites. Light and airy individual asparagus soufflés. Blanch the asparagus for 2 minutes in boiling salted water (1 1/2 teaspoons of salt for every quart of water). Fold in the stiffly beaten egg whites and place in a buttered baking dish. Rinse in cold water to stop cooking. Set aside to let cool. Cook gently until soft, do not let brown. This serves six to eight. Melt 1 tablespoon of butter in saucepan on medium heat. Stir, then put in a bowl and set aside and let cool. Add shallots, garlic, and thyme. Remove skillet from the stove and add green onion tops; Bake at 350 degrees for 30 minutes until firm.