Asparagus Souffle


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


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


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


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


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



Remove the saucepan from the heat. Add the asparagus.


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


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



Gently fold in the sauce.


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.


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


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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