Asparagus Souffle

Ingredients

• Asparagus1/2 cup (70 g)
• Garlic1 clove (3 g)
• Butter1/2 tablespoon (15 g)
• Flour2 tablespoon (16 g)
• Egg1 count (55 g)
• Nutmeg1/2 teaspoon (1 g)
• Parmesan Cheese2 tablespoon (10 g)
• Milk1/3 cup (79 ml)
• Olive Oil1/2 tablespoon (5 ml)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   To prepare the asparagus, first cut and discard the base. Mince the garlic.

2. 2

   Step 2

   In a pan over medium-high heat, heat the olive oil. Once heated, add the asparagus, garlic and cook for 3 minutes, stirring from time to time.

3. 3

   Step 3

   Next, season with salt and pepper and cook for 1 more minute, remove and set aside.

4. 4

   Step 4

   For the white sauce: Melt the butter in a pan, add the flour and stir with a wooden spoon. Cook for a few minutes.

5. 5

   Step 5

   Gradually add the warm milk and stir constantly until desired consistency. Season with nutmeg and salt.

6. 6

   Step 6

   Separate the egg white from the yolk and beat the egg white until stiff. Set aside.

7. 7

   Step 7

   Mix the vegetable preparation with the white sauce, Parmesan cheese, egg yolk and beaten egg white until stiff.

8. 8

   Step 8

   Place in an oiled baking pan. Bake in the oven at 356 °F (180 °C) for 25-30 minutes.

9. 9

   Step 9

   Once done, remove from the oven and serve hot.

10. 10

    Step 10

    If you do not have an oven, you can heat a little oil in a pan, pour the mixture and brown on both sides.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus Souffle can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.