- 1/4 cup [60 g] butter or margarine
- 1/4 cup [35 g] flour
- 1/4 teaspoon [1 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 1 cup [250 mL] milk
- 4 eggs, yolks and whites separated
- 1 cup [250 mL] finely chopped well-drained cooked asparagus tips
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- Preheat oven to 375°F [190°C].
- Melt butter or margarine into a saucepan.
- Stir in flour, salt and pepper before mixing in milk.
- Cook, stirring, until smooth.
- Remove from heat and blend in egg yolks.
- Delicately stir in chopped asparagus tips.
- Beat egg whites until stiff; carefully fold into mixture.
- Pour mixture into a greased 2-quart [2-L] souffle baking dish.
- Bake into preheated oven for 30 to 40 minutes, until puffed and a knife inserted in the center comes out clean.
- Serve at once.
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