Light, airy and nutritious souffle.
Preheat oven to 300-325 degrees. Grease a souffle dish. Cook asparagus until tender. To make a white sauce, melt butter and add flour. Gradually stir in milk. Cook on medium heat until thick. Add salt and pepper to taste. Add cooked, drained asparagus. Slowly add 4 beaten egg yolks and grated cheese. Cook until all ingredients are blended by melting. Beat 4 egg whites until stiff. Fold the cooked mixture into the egg whites and transfer into the greased souffle dish. Bake at 300-325 degrees for 1 hour. Serve immediately.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 6 | ||
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Calories: 340 | ||
Calories from Fat: 234 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 334.3mg | 103 % | |
Sodium 281.8mg | 10 % | |
Potassium 298.1mg | 8 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 11.8g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 340
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