Asparagus-And-Cheese Souffle

Recipe Ingredients

2 cups	474ml	Water
3/4 cup	109g / 3.8oz	Chopped fresh asparagus
1 cup	237ml	Skim milk
1 tablespoon	15ml	Cornstarch
2		Egg yolks - lightly beaten
1 oz	28g	Shredded reduced-fat sharp cheddar cheese - (1/4 cup)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dried whole dillweed
1/8 teaspoon	0.6ml	Coarsely ground pepper
4		Egg whites
		Vegetable cooking spray

Recipe Instructions

Bring water to a boil in a small saucepan; add asparagus. Cook 3 minutes; drain and set aside.

Combine milk and cornstarch in a saucepan, and stir well. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Gradually stir about 1/4 of the hot milk mixture into the egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Add cheese and next 3 ingredients, stirring until cheese melts. Pour mixture into a bowl; stir in asparagus.

Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Stir 1/4 of egg whites into asparagus mixture; fold remaining egg whites into asparagus mixture.

Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of a 400F oven; immediately reduce temperature to 375and bake 40 minutes. Yield: 6 servings (serving size: 3/4 cup).

Source:
Cooking Light, Sept 1994, page 86

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