Asparagus Souffle

1. 1

   Melt butter and blend in flour, salt and pepper.

2. 2

   Gradually stir in milk and cook, stirring constantly, until thickened. Cool.

3. 3

   Beat egg whites until stiffened.

4. 4

   Then beat yolks until thick and lemon colored.

5. 5

   Stir first mixture gradually into yolks. Fold in whites, asparagus, onion and pimiento.

6. 6

   Pour into a 2-quart casserole dish, place in pan of hot water and bake in preheated 350u00b0 oven for 45 minutes or until inserted knife comes out clean.

7. 7

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.