ASPARAGUS AND CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
- Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
- Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
- Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.
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timothy salomi
[email protected]This souffle was a disaster! It didn't rise and it was all eggy.
Sajawal jameel
[email protected]I'm not a fan of cheese, but I really enjoyed this souffle. The asparagus and eggs really balanced out the cheese flavor.
Penelope Feldman
[email protected]This souffle was a little tricky to make, but it was worth the effort. It was so delicious!
Jen Mathie
[email protected]This souffle was absolutely delicious! I will definitely be making it again.
Yrrah Deguitos
[email protected]I'm not sure what I did wrong, but my souffle didn't rise. It was still tasty, but it wasn't as light and fluffy as it should have been.
Kameron Combs
[email protected]This souffle was a little too bland for my taste. I think I'll add some more herbs and spices next time.
Karma Hadiez
[email protected]I made this souffle for a brunch party and it was a huge hit! Everyone loved it.
Pubg SAB kakar
[email protected]This souffle was a little too dense for my taste. I think I'll try beating the egg whites a little longer next time.
Smile For A While Plays
[email protected]I'm not a big fan of asparagus, but I really enjoyed this souffle. The cheese and eggs really masked the asparagus flavor.
chris redfeild
[email protected]This souffle was perfect! I served it with a side salad and it was a delicious and elegant meal.
Zain malik Awan
[email protected]This souffle was a little too salty for my taste. I think I'll use less salt next time.
Dhiraj Rajak
[email protected]I didn't have any asparagus on hand so I used broccoli instead. It was still very good, but I think I prefer the asparagus version.
Cobita kc
[email protected]This souffle was a little too eggy for my taste. I think I'll try using less eggs next time.
Next level
[email protected]I used Gruyere cheese instead of Parmesan and it was amazing! The nutty flavor of the Gruyere really complemented the asparagus.
Wajahat Wajahat
[email protected]I added some chopped ham to the souffle and it was delicious! It gave it a nice smoky flavor.
Farid Uddin
[email protected]This was my first time making a souffle and it was surprisingly easy! I followed the recipe exactly and it turned out beautifully.
RK reaction
[email protected]I've made this souffle a few times now and it always turns out perfect. It's so easy to make and it's always a crowd-pleaser.
Osabuohien peter
[email protected]This asparagus and cheese souffle was a hit at our dinner party! It was light and fluffy, with a rich and creamy cheese flavor. The asparagus added a nice pop of color and flavor.