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|
|Calories from Fat: 234 (69%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 340
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