Asparagus Souffle⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 12 eggs
- 1/2 cup softened butter
- 1 pint small-curd cottage cheese
- 2 cans asparagus or fresh cooked to taste, drained and cut into pieces
- 1 pound grated Monterey Jack or cheddar cheese
- 1/2 cup flour
- 1 teaspoon baking powder
Preheat oven to 400 degrees. Melt the butter and pour into two 8- or 9-inch square pans, coating the bottom thoroughly. In a large bowl, beat eggs slightly and stir in the cheeses. Combine the flour and baking powder and add to the egg mixture; blend thoroughly. Stir in asparagus pieces, saving some tips for garnish.
Pour into the baking pans, place one asparagus tip on each of the 8 servings, and bake for 15 minutes. Reduce oven to 350 degrees and continue baking for another 20 minutes. Cut souffle in each pan into 4 pieces and serve hot.
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