Asparagus Souffle

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A Julia child moment inspired me to try this recipe out.

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Cook half a pound of asparagus (roughly 10 stalks)

Prepare the following ingredients while waiting for it to cook:
6 eggs, separated
1/2 cup butter,
1/2 teaspoon salt
1/4 cup flour
1 1/2 cups milk

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As soon as the asparagus is done, cut them into small bits.

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Then, in a saucepan, melt the butter, add the flour and salt and mix it well. Use medium heat.

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Gradually add the milk and mix until the sauce is thick.

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Remove the saucepan from the heat. Add the asparagus.

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Get some of the sauce and it slightly with the egg yolk. Then, gradually mix it back to the entire sauce.

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When this is done, preheat your oven to 320F. Bring out your mixer and beat the egg whites until stiff.

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Gently fold in the sauce.

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Spoon the mixture to small individual containers (that are fit for baking). In my case, I used my sister’s teacups. Fill them to the brim.

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Put them in the oven and bake for thirty minutes or more, until they puff up.

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Don’t they look divine?

The taste of this reminded me mildly of egg tart or custard. With a bit of crunchiness from the asparagus.

This is a good appetizer for your meals.

It is not advisable to pair this with rice, for this dish has a very mild taste.

Go on,try it!

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