Asparagus Soufflé Recipe

Ingredients

Serve 6

• 12 asparagus stalks, boiled

• 1 tbsp freshly grated Parmesan cheese

• 3 eggs, separated + 1 egg yolk

• 1/8 tsp freshly grated nutmeg

• 1 cup/250 ml Béchamel Sauce (refer recipe)

Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter six small soufflé dishes and sprinkle with semolina or bread crumbs.

2. Chop the asparagus stalks and set the tips aside. Stir the chopped asparagus, Parmesan, egg yolks, and nutmeg into the Béchamel.

3. eat the egg whites and salt in a large bowl until stiff. Gently fold them into the asparagus mixture.

4. Spoon the mixture evenly into the prepared dishes. Bake for 20-25 minutes, or until risen and golden.

5. Garnish with the reserved asparagus tips and serve immediately.