I love asparagus. When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus. Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky. I wish I would have had my husband pick up another bunch for this lovely little recipe.
- 3 tbsp. olive oil
- 3 tbsp. whole-wheat flour
- 3 tbsp. nutritional yeast
- 1/2 c. milk powder
- 3 tbsp. fresh parsley, minced
- 1 c. milk
- 4 eggs, separated
- 2 1/2 c. asparagus cooked and cut up
Blend oil, flour, yeast, milk powder and parsley in top of double boiler. Gradually add liquid milk. Blend. Set on bottom of double boiler, to which hot water has been added. Cook, stirring until mixture thickens slightly. Cool to lukewarm. Gradually beat in egg yolks. Add asparagus. Fold in stiffly beaten egg whites. Turn into oiled casserole or oiled individual custard cups. Bake at 325 F. for about 45 minutes until souffle is set. Makes approximately 6 servings.
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