Souffle is a side dish that I love! I think it’s the most beautiful thing to see the soufflé growing, even though I know that it will wither as soon as it comes into contact with life outside the oven (philosophizing about the soufflé). But anyway, let’s get to the recipe:
I sautéed the amount of asparagus in the jar (without the water) with 1/2 onion and olive oil. The jar (already drained) contains 190g of asparagus. I added 2 tablespoons of wheat flour, 3 egg yolks and 1 cup of milk. I seasoned it with 1 envelope of powdered vegetable broth and black pepper. I kept it on low heat until it thickened.
I beat the 3 egg whites and mixed them into the stew (after it was almost cold). I covered it with parmesan and put it in the oven at 180º for about 45 minutes. Delicious!
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