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Swiss Cheese & Asparagus Souffle
10 thin asparagus spears (ends trimmed),
cut into 1” pieces
2-1/2 tbsp. butter
2 tbsp. all
purpose flour
1 tsp. dry mustard
2/3 cup milk
2 large
eggs, separated
2/3 cup (packed) grated Silani Swiss
chees
1/4 tsp. salt
1/4 tsp. pepper
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Preheat oven to 450F. 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 tsp. 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.
Serves:
2 | |
