Asparagus Souffle Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Whole wheat flour | 3 Tablespoon | |
| Nutritional yeast | 3 Tablespoon | |
| Milk powder | 1⁄2 Cup (8 tbs) | |
| Parsley | 3 Tablespoon, minced | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Asparagus | 2 1⁄2 Cup (40 tbs), cooked |
Nutrition Facts
Serving size
Calories 201 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 3.4 g16.9%
Trans Fat 0 g
Cholesterol 148.5 mg49.5%
Sodium 83.4 mg3.5%
Total Carbohydrates 13 g4.3%
Dietary Fiber 2.9 g11.8%
Sugars 4.7 g
Protein 9 g18.8%
Vitamin A 25.7% Vitamin C 22.3%
Calcium 12.2% Iron 15.8%
*Based on a 2000 Calorie diet
Directions
Gradually add liquid milk.
Blend.
Set on bottom of double boiler, to which hot water has been added, and cook, stirring, until mixture thickens slightly.
Cool to lukewarm.
Gradually beat in egg yolks.
Add asparagus.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled individual custard cups.
Bake at 325° F. for about 45 minutes, until souffle is set.
Chef
