Asparagus Souffle

Asparagus Souffle with fine aroma and great taste.
Fresh onions, gruyere cheese and the bacon give this soufflé a delicious combination of flavors.
The cultured Greek asparagus offer many different ways to enjoy.
Try them!
work: 20′ time: 01h:00′ easy: 2/5

Ingredients (6 servings)

  • 500 gr/ 1.1 lbs fresh asparagus or 425 gr canned, drained
  • 4 spring onions
  • 6 slices bacon
  • 6 eggs
  • 200 ml/ 6.8 floz condensed milk
  • 60 gr/ 2.1 oz (4 Tbsp) flour
  • 150 gr/ 5.3 oz gruyere cheese
  • salt & paprika
  • some oil for oiling the pan
Peel the asparagus, with a peeler, from the eye (top) to the bottom. Remove the hard woody portion of the base. Wash and boil in salted water, for 8 minutes until tender.
Test with a fork. Drain.
Peel, wash and finely chop the onions.
Put in a pan with the chopped bacon.
Sauté stirring for 5'.
Leave them aside to cool.
Grate the gruyere on the thick of a cheese grater. In a bowl, stir with a whisk the milk, the eggs, the grated cheese, the sifted flour and some salt.
Add the mixture of onions and asparagus cut into bite size pieces and at length, if are thick.
Grease lightly, with a brush, a deep ovenproof dish 22×33 cm/ 8.7"×13" and pour over the mixture of the bowl. Sprinkle with paprika.
Bake in preheated oven at 180°C/ 360°F/ Gas 4 for 40'-45' or until almost cooked throughout and golden.
Served and eaten hot with a green salad and French pink radicchio, chopped, and sprinkled with parmesan and lime.
Sprinkle with a light vinaigrette.

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