ASPARAGUS SOUFFLE
Steps:
- Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 376 calories, Fat 35g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 348mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
ASPARAGUS AND CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
- Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
- Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
- Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.
ASPARAGUS AND SWISS CHEESE SOUFFLES
Categories Milk/Cream Cheese Egg Bake Asparagus Spring Pastry Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
- Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
- Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.
ASPARAGUS SOUFFLE
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
- Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
- Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
- Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 541 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY ASPARAGUS "SOUFFLE"
An elegant but simple way to serve asparagus, this timbale is like a sturdy souffle that holds its "breath". And you can use up less-than-perfect spears; use a vegetable peeler to peel the tougher stalks so they will be tender. A stick blender does a nice job pureeing the mixture.
Provided by Lise in Indiana
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Reserve 6 asparagus tips for garnishing.
- Trim asparagus, remove the thorns and cut into pieces.
- Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
- Remove tips for garnish and set aside.
- Whisk in flour and cook for 45-50 seconds.
- Add cream to pan, simmer for 5 minutes.
- Transfer to a blender or food processor, or use a stick blender in the saucier.
- Add eggs and seasonings, then puree mixture.
- Taste and adjust seasonings, if necessary.
- Pour into 6 lightly buttered 1 cup ramekins.
- Stand ramekins in a water bath of boiling water in a baking pan (13 X 9).
- Bake at 325°F for 15 to 20 minutes or until slightly set.
- Place reserved tips on top of each souflle, pressing it in slightly.
- If planning to unmold these souflles, do not garnish until they are turned out of the ramekins.
- Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges. A thin knife blade should come out clean.
- Cool slightly.
- Serve hot or cold.
- These can be left in the ramekins, or unmolded.
- To unmold, let the souflles cool for 5 to 10 minutes, run a thin knife blade around the sides and turn out onto a plate or platter.
- Place the reserved asparagus tips on top of each souflle.
Nutrition Facts : Calories 252.5, Fat 21.9, SaturatedFat 12.7, Cholesterol 187, Sodium 496.4, Carbohydrate 8.1, Fiber 1.7, Sugar 1.2, Protein 7.5
ASPARAGUS SOUFFLE
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. For main course serve with a salad and bread
Provided by BeckyF
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter and flour, add milk gradually and cook slowly until thickened, stirring constantly.
- Beat egg yolks until thick and lemon colored, add asparagus and salt and add to sauce.
- Beat egg whites until stiff and fold into asparagus mixture, pour into greased casserole, set in pan of hot water and bake 325 deg. F about 45 minutes.
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