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Old 03-28-2005, 09:14 AM   #1
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Asparagus Souffle

Asparagus Souffle
Serving Size:8
12 eggs
1/2 cup softened butter
1 pint small-curd cottage cheese
2 cans asparagus or fresh cooked to taste, drained and cut into pieces
1 pound grated Monterey Jack or cheddar cheese
1/2 cup flour
1 teaspoon baking powder

Preheat oven to 400 degrees. Melt the butter and pour into two 8 or 9-inch square pans, coating the bottom thoroughly.

In a large bowl, beat eggs slightly and stir in the cheeses. Combine the flour and baking powder and add to the egg mixture; blend thoroughly. Stir in asparagus pieces, saving some tips for garnish.

Pour into the baking pans, place one asparagus tip on each of the 8 servings, and bake for 15 minutes. Reduce oven to 350 degrees and continue baking for another 20 minutes. Cut souffle in each pan into 4 pieces and serve hot.

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Old 03-28-2005, 11:37 AM   #2
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OK mish with a pound of cheese in it there is NO WAY this is one of your light recipes. It sounds nummy by the way.
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Old 03-28-2005, 11:51 AM   #3
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Hee, hee This is from a Bed & Breakfast, Alix. After a pound o' cheese for breakfast, they probably want you to get a room (It does serve a few.)
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Old 03-28-2005, 11:54 AM   #4
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It still sounds delicious. I am always a bit leery of souffles. I have a tendency to be impatient and crash them. I may give this one a try though. I mean hey, cheese is GOOD!
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Old 03-28-2005, 12:01 PM   #5
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Thanks Alix. Cheese-lover here too. Since there's no beating of egg whites, guessing this won't be worrisome re de-poofing. See watcha think. (Pass the cheese, please )
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Old 03-28-2005, 12:04 PM   #6
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I used up all my asparagus last night (the proscuitto and fontina wrapped ones) but I am getting some more as it is still on sale here. I will post how it comes out.
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Old 03-28-2005, 03:41 PM   #7
 
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This sounds real good mish!
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