I share this rich and practical recipe for asparagus soufflé. It is perfect to include this nutritious vegetable in our menus. The best thing is that it is liked even by the smallest of the house.
- 2 or 3 bundles of asparagus (approximately 3 cups)
- 6 eggs
- 3/4 cup Parmesan cheese (reserve 1/4 for on top of the soufflé)
- 1/2 cup evaporated milk or milk cream
- 1 tablespoon of butter or olive oil (1/2 for the mold and 1/2 for the cake)
- 1/4 teaspoon nutmeg optional
- 1 slice of crustless bread (optional, soaked in 1/2 cup of milk)
Wash the asparagus and then cut and discard the final part of the stem (approximately 2 cm). Then separate the tips of the stem (approximately 5 cm from the tips). Later cook the stems and tips in boiling water with a pinch of salt for approximately 7 minutes and save some asparagus tips to decorate. Immediately blend all the ingredients and place them in a buttered mold or with olive oil. Finally add the Parmesan cheese on top and then place the reserved asparagus tips. Then cook in a preheated oven at 350 degrees Fahrenheit for approximately 40 minutes or until lightly golden. Let rest for 15 minutes before serving and enjoying.
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I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.